Pumpkin Cheesecake Cups


I found this on another web site, and immediately ran to the supermarket for the fixings. I used homemade amish gingersnaps from the reading terminal market in philadelphia which made them even better. Easy, delicious.

Steps


Preheat oven to 350 degrees fahrenheit.
Place a paper or foil cupcake liner in muffin pan.
Put a gingersnap cookie in cupcake liner.
In a large bowl , beat ricotta cheese until very smooth.
Then add remaining ingredients , except whipped topping , and beat until very smooth.
Spoon into muffin cups.
Bake at 350 degrees fahrenheit for 20 minutes until lightly set.
Let sit in oven for 1 hour with oven off.
Cool on wire rack , then chill overnight.
Serve with a dollop of whipped topping.

Ingredients


gingersnap cookies, part-skim ricotta cheese, canned pumpkin puree, brown sugar, eggs, vanilla extract, pumpkin pie spice, whipped topping