Individual Pumpkin Cheesecakes

Adapted from the Paula Deen recipe for a pumpkin cheesecake, these individual cheesecakes take a twist with a gingersnap crust and already individualized portions.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 cup-cheesecakes

Ingredients

• Crust

• 1 3⁄4 cups  gingersnap cookies, ground
• 3  tablespoons light brown sugar
• 1⁄2 cup  melted salted butter

• Filling

• 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

Directions

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.