Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream - Instructions
Preheat an oven to 325 F. Lightly butter the wells of a miniature cheesecake pans.
To make the crusts, in a small bowl, combine the gingersnap crumbs, cinnamon, butter
and sugar and stir until blended. Divide the mixture among the prepared pans and press
evenly into the bottoms.
Bake until the crusts are set, about 10 minutes. Transfer the pans to a wire rack and
let cool completely. Reduce the oven temperature to 300 F.
To make the filling, in a small bowl, stir together the pumpkin, cinnamon, ginger and
nutmeg. Set aside.
In the bowl of an electric mixer fitted with the flat paddle and set on low speed,