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Pumpkin Cheesecakes with Gingersnap Crust

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I love mini-cheesecakes, and these will be perfect for Fall! The best fall dessert that looks so pretty and tastes amazing! What a wonderful dessert to serve at any holiday dinner.



Ingredients:
Crust
  • 1 cup gingersnap cookies processed into crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup
  • 1/4 tsp cinnamon
  • 1/8 teaspoon nutmeg

Filling
  • 8oz cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 1 egg plus one egg white
  • 2 tablespoons maple syrup
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • pinch of cloves
  • Whipped cream or cool whip for topping

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