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- 32 2-inch gingersnap cookies (about 6 ounces)
- 4 8 ounces packages cream cheese, softened
- 1 2/3 cups sugar
- 1 15 ounce can pumpkin
- 1/4 cup whipping cream
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 4 eggs
- 1/4 cup whipping cream
- 2 tablespoons caramel ice cream topping
- Additional gingersnap cookies (optional)
- Decorator icing (optional)
1. Preheat oven to 350 degrees F. Line 32 muffin cups with paper bake cups. Place 1 gingersnap cookie in the bottom of each lined muffin cup; set aside.
2. In a very large mixing bowl, beat cream cheese and sugar until light. Remove 3/4 cup of the mixture; cover and chill. Beat pumpkin, the 1/4 cup whipping cream, the cinnamon, and allspice into the remaining mixture until smooth. Add eggs; beat until just combined. Spoon about 1/4 cup of the mixture into each cup.
3. Bake about 20 minutes or until centers appear set. Remove from muffin cups. Cool completely on a wire rack. Cover and chill for several hours or overnight.
4. Before serving, let the 3/4 cup chilled cream cheese mixture stand at room temperature for about 30 minutes. Stir in the remaining 1/4 cup whipping cream. Spread over the tops of the cheesecakes. Drizzle a little caramel topping on each cheesecake.
5. If desired, decorate additional gingersnap cookies with pumpkin faces using decorator icing.
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