Mini Pumpkin Cheesecakes with Gingersnap Crusts

INGREDIENTS:

For the crust:
8 gingersnap cookies
1 graham cracker rectangle
1/4 cup chopped pecans
1 1/2 teaspoons brown sugar
1/8 teaspoon salt
1 1/2 Tablespoons melted butter

For the cheesecakes:
1 package (8 oz.) cream cheese, room temperature
1/4 cup + 2 Tablespoons granulated sugar
1/2 cup pumpkin puree
1 large egg
2 teaspoons heavy cream
1/4 teaspoon McCormick Pure Vanilla Extract
1/4 teaspoon McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Nutmeg
1/8 teaspoon McCormick Ground Ginger

For whipped cream topping:
1 cup heavy cream
1 Tablespoon powdered sugar
1/4 teaspoon vanilla extract

For full recipe go to:  The Comfort of Cooking

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