Mini Pumpkin Cheesecake Recipe with Gingersnap Crust

Name: Mini Pumpkin Cheesecake Recipe with Gingersnap Crust
Ingredients: 1 1/2 cups gingersnap cookie crumbs; 8 tbsp unsalted butter (melted); 16 oz cream cheese (softened); 1 cup sugar; 1 tbsp corn starch; 1 tsp pumpkin pie spice; 1/4 tsp salt; 2 eggs (room temperature); 1 cup canned pumpkin (pure pumpkin)

"This mini Pumpkin Cheesecake recipe is so easy to make and tastes just as good as it looks! Perfect for holiday entertaining all season long!..."

INGREDIENTS

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1 1/2 cups gingersnap cookie crumbs

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8 tbsp unsalted butter (melted)

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16 oz cream cheese (softened)

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1 cup sugar

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1 tbsp corn starch

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1 tsp pumpkin pie spice

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1/4 tsp salt

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2 eggs (room temperature)

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1 cup canned pumpkin (pure pumpkin)

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