Gourmet Girls

Pumpkin Cheesecake Mini Tarts

Ingredients

12	Gingersnap cookies
1 (8 oz.	) pkg. cream cheese, softened
1 cup	Solid-pack pumpkin
1/2 cup	Sugar
1 teaspoon	Pumpkin pie spice
1 teaspoon	Vanilla
2	Eggs

Preparation

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 bater 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 (whip cream optional... actually not really - USE IT, but I will say its an option).