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Jack-O-Lantern Cheesecakes

Makes: 32 servings

Prep 40 mins Bake 350°F 20 mins Cool 1 hr Chill several hours or overnight

Ingredients

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)

Directions

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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