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Pumpkin Cheesecake Cups

Main Recipe

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.



pumpkin cheesecake cups image

Time: 25 minutes

Number Of Ingredients: 8

Ingredients: gingersnap cookies,part-skim ricotta cheese,canned pumpkin puree,brown sugar,eggs,vanilla extract,pumpkin pie spice,whipped topping

Steps:

  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
    30-minutes-or-less     time-to-make     course     preparation     desserts     finger-food     cheesecake     number-of-servings     presentation

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