Mini pumpkin cheesecakes

Ingredients

• 1 1/2 cup(s) Ginger snap Crumbs
• 4 tablespoon(s) Butter or margarine Melted
• 12 ounce(s) Reduced -fat cream cheese Softened
• 1 can(s) Pumpkin puree
• 3 Large eggs
• 1/2 cup(s) Plus 2Tablespoon brown sugar
• 1 tablespoon(s) Flour
• 3/4 teaspoon(s) Ground ginger
• 3/4 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground nutmeg
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) ground allspice
• 1 cup(s) Low fat sour cream
• 1/4 cup(s) Sugar
• 1 tablespoon(s) Dry cocoa powder
• 1/2 teaspoon(s) Vanilla extract

Preparation

1. The last 4 ingredients make the topping.
2. Heat oven to 350 degrees


3. Combine ginger snap cookies and melted butter in bowl.
4. Press 2 tbs. crumb mixture in the bottom of PAPER lined cupcake tin.
5. Bake 10 min. Or until crumb crust begins to brown.


6. Purée cream cheese, pumpkin purée , eggs, brown sugar, flour, ginger, cinnamon,nutmeg, salt and allspice in blender or food processor until smooth. Divide mixture equally among paper liners. Bake 15 minutes, or until set. Let cheesecakes cool in pAper liners. For best favors refrigerate for 12 hours up to 2 days.


7. To make cocoa source cream topping


8. Combine sour cream, sugar, cocoa powder and vanilla in small bowl until sugar dissolves.
9. Garnish each cheesecake with a dollop of cocoa sour cream just before serving. Dust lightly with cocoa powder.



10. Enjoy!