Pumpkin Cheesecake Cups !!

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

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

Recipe

• 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.