Cinnamon Mini Cheesecakes Recipe

Gingersnap Crust:

1. Prepare 12 baking cups with paper liners, or grease with cooking spray.

2. In a bowl, whisk together the gingersnap cookie, butter, and salt until well blended.

3. Scoop 1 packed tablespoon of the crust into each baking cup, then press down to pack firm.

4. Bake for 10 minutes at 350 degrees F, then remove and set aside.

Cinnamon Cheesecakes:

1. Preheat the oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.

2. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium speed until smooth.

3. Add the eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.

4. Add the heavy cream, vanilla, and cinnamon, and mix until smooth. Do not overmix.

5. Pour the batter into each crust-prepared baking cup until ¾ full.

6. Once the water is boiling, carefully place a large baking dish on the lower rack of the oven and pull the rack out a few inches outward. Pour the water into the dish.

7. Place the cheesecake pan in the oven, and bake for 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it.

8. Turn off the oven, then open the oven door slightly for 5 minutes.

9. Remove the pan, then place it on a cooling rack until completely cooled.

Pumpkin Pie Frosting:

1. Preheat the oven to 425 degrees F.

2. In a mixing bowl, whisk together the pumpkin puree, brown sugar, salt, pumpkin pie spice, eggs, evaporated milk, and cream until well blended.

3. Pour into a greased 9-inch pie pan, then bake for 30 to 40 minutes, or until a toothpick inserted into the center of the pie comes out clean.

4. Remove and let cool, then refrigerate.

5. When ready to “frost” the cheesecakes, take out the pumpkin pie and spoon the filling into a piping bag.

6. Pipe the pumpkin pie frosting over the mini cheesecakes, serve, and enjoy!