Pumpkin Cheesecake

I have this fantastic mini cheesecake pan from Williams-Sonoma that I love! It is one of my go to items for parties or other special events. These mini pumpkin cheesecakes were for a baby shower.

They are simple to make and always seem to turn out perfectly, not to mention they are quite pleasing to the eye.

This was a fun recipe that I just played around with. It too is really simple. If by chance you get the pan you can use any cheesecake recipe. I just added some whipped cream (yes I whipped it, I love, love, really love Heavy Whipping Cream) and then sprinkled some nutmeg and cinnamon on the top.

1 2/3 Cup gingersnap crumbs

1/2 Cup finely chopped pecans

1/3 Cup butter melted

Mix crumbs, pecans and butter; press into bottom of the cheesecake pan. Bake at 350 degrees for 8 minutes.

2 packages of cream cheese, softened

3/4 Cup sugar

1 tsp vanilla

3 eggs

1 Cup canned pumpkin

1 tsp cinnamon

1 tsp ground nutmeg

Combine cream cheese, sugar, and vanilla and mix until well blended. Add eggs, one at a time, then add pumpkin and spices. Spoon into mini cheesecake pan at least until its 3/4 full. Bake at 350 degrees for approximately 25 minutes. Cool and then chill.