Pumpkin Cheesecake Cups

I found this on another web site, and immediately ran to the supermarket for the fixings. I used homemade Amish Gingersnaps from the Reading Terminal Market in Philadelphia which made them even better. Easy, delicious.

• Ready In: 25 mins
• Yields: 12 cheesecake cups

Ingredients

• 12  gingersnap cookies
• 2 1⁄2 cups part-skim ricotta cheese
• 1  cup canned pumpkin puree, i use libby
• 1⁄2 cup  packed brown sugar, i use granulated
• 2  large eggs, i use egg beaters
• 1 1⁄2 teaspoons vanilla extract
• 1  teaspoon pumpkin pie spice
• 1 (8 ounce) container  frozeen  whipped topping, thawed (I use Cool Whip Lite)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Place a paper or foil cupcake liner in muffin pan.
3. Put a gingersnap cookie in cupcake liner.
4. In a large bowl, beat ricotta cheese until very smooth.
5. Then add remaining ingredients, except whipped topping, and beat until very smooth.
6. Spoon into muffin cups.
7. Bake at 350 degrees Fahrenheit for 20 minutes until lightly set.
8. Let sit in oven for 1 hour with oven off.
9. Cool on wire rack, then chill overnight.
10. Serve with a dollop of whipped topping.