1 3/4 cups
gingersnap cookies, ground
light brown sugar
melted salted butter
3 (8 ounce) packages
cream cheese, at room temperature
1 (15 ounce) cans
1 1/2 cups
fresh ground nutmeg
- Preheat oven to 350 degrees F.
- For crust:.
- In medium bowl, combine crumbs and brown sugar. Add melted butter. Press into 24 Reynolds jumbo baking cups. Bake 8 minutes.
- For filling:.
- 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.
- 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.