Pumpkin Cheesecake Cups !!

Tweeked Eagle Brand Maple Cheesecake recipe using gingersnap cookies and baking them in a muffin pan, worked out well, was a definite hit at the old Labor day picnic

• Ready In: 45 mins
• Yields: 24 cups

Ingredients

• 3 (8 ounce) packages low-fat cream cheese or 3 (8 ounce) packages cream cheese, i always use philadelphia brand,softened
• 1 (14 ounce) can  condensed milk, i always use eagle brand low fat
• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 1⁄4 cup maple syrup, not pancake syrup,use the real thing
• 3  eggs
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
• 1⁄2 teaspoon salt
• 24  gingersnap cookies

Directions

1. Preheat oven to 350 degrees.
2. Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
3. In a large bowl beat cream cheese until fluffy.
4. Gradually beat in condensed milk until mixture is smooth.
5. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
6. Mix well.
7. Spoon into muffin cups.
8. Fill 3/4 full.
9. Bake for 40 minutes or until center appears nearly set when shaken.
10. Cool 1 hour.
11. Cover and refrigerate for 4 hours.
12. I served with whipped cream that was lightly dusted with ground cinnamon.