Pumpkin Cheesecake Cups

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Tweeked eagle brand maple cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old labor day picnic

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Steps

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Preheat oven to 350 degrees.

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Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.

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In a large bowl beat cream cheese until fluffy.

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Gradually beat in condensed milk until mixture is smooth.

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Add pumpkin , eggs , maple syrup , cinnamon , nutmeg and salt.

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Mix well.

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Spoon into muffin cups.

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Fill 3 / 4 full.

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Bake for 40 minutes or until center appears nearly set when shaken.

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Cool 1 hour.

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Cover and refrigerate for 4 hours.

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I served with whipped cream that was lightly dusted with ground cinnamon.

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Ingredients

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low-fat cream cheese, condensed milk, pumpkin, maple syrup, eggs, ground cinnamon, ground nutmeg, salt, gingersnap cookies