Ingredients
26
gingersnap cookies
3
packages (8 oz each) cream cheese, softened
1
cup sugar
3
eggs
3/4
cup canned pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice
1
cup miniature semisweet chocolate chips
1/2
cup whipping cream
1
tablespoon sugar
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 gingersnap, flat side down, in bottom of each cup.
In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat just until blended. Stir in chocolate chips. Pour into muffin cups, filling full.
Bake 30 to 35 minutes or until almost firm. Cool 20 minutes. Remove from pans. Refrigerate cheesecakes in paper baking cups at least 2 hours before serving.
Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.
