Mini Pumpkin Cheesecakes With Gingersnap Crust
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If you are looking for a pumpkin dessert that isn’t pumpkin pie, then you’ve got to try these delicious mini pumpkin cheesecakes!
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If a pumpkin cheesecake isn’t good enough on it’s own, these get an added flavor kick from their gingersnap crusts!
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CHEESECAKE FILLING
Cream Cheese Pumpkin Sugar Vanilla
INGREDIENTS
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Preheat oven to 350 degrees F. In a food processor, grind gingersnap cookies to crumbs.
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Add melted butter and pulse until mixed. Lightly spray mini cheesecake pan with non stick cooking spray.
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Place approximately 1 tablespoon of gingersnap crust mixture into each of the 12 cheesecake cavities in pan.
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Press down with spoon or small glass.
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