cinnamon mini-cheesecakes with pumpkin pie frosting - Gimme Some Oven
INGREDIENTS
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Gingersnap Crust:
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1 cup gingersnap cookie (or graham cracker) crumbs
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1/4 cup (half stick) unsalted butter; melted
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pinch of salt
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Cheesecake:
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2 bars of cream cheese (8 oz each), room temperature
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1/2 cup plus 2 Tbsp. granulated sugar
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2 large eggs, room temperature
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1/3 cup heavy cream
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1/2 Tbsp. pure vanilla extract
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1 Tbsp. ground cinnamon
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Pumpkin Pie "Frosting" (**recommend cooking this first**):
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1 (15 ounce) can pumpkin puree
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3/4 cup packed brown sugar
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1/4 teaspoon salt
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1 1/2 tsp. pumpkin pie spice
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2 eggs
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1/2 cup evaporated milk
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1/2 cup heavy cream
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