I don't know if you know this, but yesterday was National Pumpkin Cheesecake Day! My hubby mentioned this to me via chat while he was still at work, and I told him if only I had some cream cheese I could whip something up to celebrate! Well, he brought me home cream cheese and ginger snaps so that I could make these mini cheesecakes that taste OH, so gooood! I went with the mini ones because they only needed to bake for half an hour, then chill for about an hour, which meant we could still enjoy them on Pumpkin Cheesecake Day! I searched online, and found this recipe from MyRecipes.com. I made it pretty much as directed, and added a homemade whipped cream topping.
MINI PUMPKIN CHEESECAKES WITH CINNAMON WHIPPED CREAM
18 Ginger Snaps
12 oz. cream cheese, softened
3/4 c. sugar
1 Tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs, room temperature
1 c. pumpkin puree
1/3 c. light corn syrup
Preheat oven to 325.
Line 18 muffin wells with paper or foil liners; place 1 Ginger Snap in each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice together until well blended.
Add eggs and mix well.
Add in pumpkin and corn syrup; beat 1 minute.
Divide filling evenly among lined muffin wells.
Bake 30 to 35 minutes, just until set.
Let cool to room temp, then chill at least one hour.
Top each mini cheesecake with a dollop of Cinnamon Whipped Cream (recipe follows)
Sprinkle with nutmeg, if desired.
Cinnamon Whipped Cream
2 c. heavy cream, chilled
1/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. vanilla
Chill mixing bowl and beaters. Pour cream into chilled bowl, beat on high speed. Slowly add in sugar, cinnamon and vanilla. Beat until stiff peaks form.