Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream

     A few nights ago I couldn't sleep and often when I can’t sleep I brainstorm ideas for recipes. I know that is a little quirky but I have committed myself to honesty in this blog no matter how weird I may sound. At 3AM when I am thinking about recipes, my mind does not typically drift to the world of health foods but rather to a more Willy Wonka like wonderland where ordinary things could be made from sweets. One thought led to another and I decided that mini pumpkin cheesecakes with cinnamon whipped cream would be tasty, pretty, and fun to make. The next day I made them and with great delight discovered that they were all three. Andrew loved them too *sigh of relief* I didn’t know how pumpkin would go over. I truly hope you will give these a try during this festive pumpkiny season. They are beyond easy to make and really embody holiday flavors without being the same ole same ole. They also have a surprising yet yummy gingersnap cookie crust that takes them over the top. Happy baking, and Happy Halloween! 

For the cheesecakes:

2 8oz packages of cream cheese, softened

1 c. sugar

3 eggs

1 c. canned pumpkin

1 t. cinnamon

¼ t. nutmeg

1 t. vanilla extract

about 25 gingersnap cookies

Optional: 1 bag candy pumpkins

For the cinnamon whipped cream:

1 c. heavy whipping cream

½ c. sugar

½ t. cinnamon

1 t. vanilla extract

1. Preheat oven to 350 degrees and line a muffin tin with paper liners. Place a gingersnap cookie in the bottom of each liner and set aside.

2. Thoroughly blend the cream cheese and sugar. Add one egg at a time, blending well after each addition.

3. Mix in pumpkin, cinnamon, nutmeg, and vanilla.

4. Pour into muffin tin about ¾ full.

5. Bake 15-17 minutes or until an inserted toothpick yields small crumbs. Allow to cool and chill completely in the refrigerator, about 1 hour.

6. For whipped cream: whip cream using an electric mixer until just stiff. Add sugar and continue to whip until very thick. Gently stir in cinnamon and vanilla until incorporated.

7. Top chilled cheesecakes with a large dollop of whipped cream and a candy pumpkin if desired. Yields about 24.