mini pumpkin cheesecake with gingersnap crust

Ingredients For mini pumpkin cheesecake with gingersnap crust

• FOR CHEESE CAKE
• 2 c

  pumpkin puree
• 16 oz

  creamed cheese, softened
• 1/2 c

  unsalted butter, softened
• 1/4 c

  sour cream
• 2 c

  sugar
• 1/2 tsp

  salt
• 2 Tbsp

  flour
• 2 tsp

  pure vanilla extract
• 3 lg

  eggs, room temperature
• 3

  egg yolks
• 1 1/2 tsp

  pumpkin spice
• FOR CRUST
• 1 c

  unsalted butter, melted
• 3 c

  gingersnaps, ground up in food processor, finely
• 1/2 c

  pecans, ground in food processor.
• FOR TOPPING
• 1 c

  unsalted butter, softened
• 8 oz

  softened cream cheese
• 3 1/2 c

  confectioners' sugar
• 1 tsp

  pure vanilla extract
• 1/4 c

  irish cream