Individual Pumpkin Cheesecakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups gingersnap cookies, ground
• 3 tablespoons light brown sugar
• 1/2 cup melted salted butter
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 (15 ounce) can pumpkin puree
• 3 eggs
• 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees f.
• 2 for crust:.
• 3 in medium bowl, combine crumbs and brown sugar. add melted butter. press into 24 reynolds jumbo baking cups. bake 8 minutes.
• 4 for filling:.
• 5 beat cream cheese until smooth. add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. add flour and vanilla. beat together until well combined.
• 6 pour into jumbo cups. fill each cup to the top and place in oven for 2 to 30 minutes. remove from the oven and let sit for 15 minutes. cover with plastic wrap and refrigerate for 4 hours.