My friend Marianne made these for a church function we had a few years ago and they were delicious! I had to bring a dessert to another church function tonight and immediately thought of these. I'm so glad I have this recipe now - thanks Marianne! I doubled this recipe and it filled 30 baking cups, each 3/4 full. Also, the original recipe didn't call for whipped topping but it makes all the difference. Marianne adds a little cinnamon to hers and it's the perfect touch.
Mini Pumpkin Cheesecake Tarts
12 gingersnap cookies (just store-bought ones, the crunchier the better so they don't get soggy)
1 (8 oz.) package cream cheese, softened (I almost always use Neufchatel - less fat)
1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs
Preheat the oven to 325 degrees. Place 12 muffin cup liners in a muffin tin. Place a gingersnap cookie in the bottom of each liner. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Add the eggs and beat well. Divide batter equally among the 12 muffin cups. Bake for 20-25 minutes or until set. Cool in the pan on a wire rack. Remove from the pan and chill before serving. Top with a dollop of whipped topping.
Whipped Topping:
1 cup heavy whipping cream
powdered sugar to taste (about 1/3 cup)
sprinkling of cinnamon (about 1/2 tsp.)
With an electric hand mixer, beat the whipping cream on high speed. Once it has started to stiffen, add in powdered sugar and cinnamon. Continue to beat until correct consistency.
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