Mini Pumpkin Cheesecakes

Savor the warm, spicy flavors of Fall...Per request - this is the recipe for those yummy pumpkin cheesecakes that Hanna makes. Thanks Hanna! If you want to cut calories and fat in this recipe, use light dairy sour cream instead of regular...

Mini Pumpkin Cheesecakes

For the cheesecake:

12 2-inch gingersnap cookies
1/2 cup granulated sugar
1 cup cooked pumpkin
1/2 cup dairy sour cream
1 8-ounch package neufchatel cheese, softened
2 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla

For the topping:

1/2 cup dairy sour cream
1 tablespoon powdered sugar
12 pecan halves (optional for garnish)

Heat overn to 375 degrees. Line muffin pans with 12 foil liners; place 1 cookie in each liner. In large mixer bowl combine sugar, pumpkin, sour cream, and neufchatel cheese. Beat at medium speed, scraping bowl often, until light and fluffy. about 2 to 3 minutes. Continue beating, adding eggs, cinnamon, nutmeg and vanilla, until creamy, about 1 to 2 minutes. Spoon batter over each cookie; cups will be very full.

Bake at 375 degrees for 40 to 50 minutes (48 minutes at high altitude) or until set and wooden pick inserted in center comes out clean. Let stand 15 minutes; remove from pans (middles will sink, but don't worry, the topping will hide the sunken part).

Meanwhile, for topping, in a small bowl stir together sour cream and 1 tablespoon powdered sugar. Spread topping over each cheesecake. If desired, garnish with pecan halves.

Refrigerate at last 1 hour to chill; store refrigerated. Makes 12 servings.