Mini Pumpkin Cheesecake Tarts
About 15 gingersnaps, blended or processed into crumbs (about 2/3 cup)
2 tablespoons butter, melted
1 8-ounce package cream cheese, softened to room temperature
1 cup canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
2 large eggs
1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Additional pumpkin pie spice (optional)
Whole pecan halves (optional)
Preheat oven to 350 F. Line a muffin tin with 12 liners or spray well with cooking spray.
Combine cookie crumbs and melted butter and toss until evenly combined. Gently press about 1 scant tablespoon of the cookie crumb mixture into each prepared cup and set aside.
In a large bowl or the bowl of a stand mixer, combine the cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla and mix with an electric mixer until completely smooth. Add eggs one at a time, mixing completely after each addition.
Pour the mixture evenly into each muffin tin and bake 20-30 minutes or until they appear just barely golden and set on top. Remove from oven and cool completely, then refrigerate for at least 4 hours before serving.
Before serving, combine heavy cream, powdered sugar, and vanilla and beat with an electric mixer on high speed until soft peaks form. Lightly dollop over each cheesecake, then sprinkle with additional pumpkin pie seasoning and top with a pecan half.