Mini Pumpkin Cheesecakes with Gingersnap Crusts

We just love mini-cheesecakes, so this week we tried the Mini Pumpkin Cheesecakes from with Gingersnap Crusts, terrific! A ginger snap and graham cracker crust coupled with the creamy pumpkin filling made for a delicious outcome! All gone! Enjoy.

For mini cupcakes, bake in muffin tins. Line with cupcake cups. Tap down crust in the bottom of each cupcake cup. Spoon in batter and bake 20-25 minutes. Makes 30 mini cheesecakes. Top with fresh whipped cream!

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