Mini Pumpkin Spice Cheesecakes - Perfect Potluck Contribution

Thanksgiving may be over, but thankfully pumpkin season is still hanging on. And if you're an insane person like me, you waaay over-stocked yourself on canned organic pumpkin.

Fun fact: a lot of canned "pumpkin" on the market is actually squash. There isn't a hard and fast rule on what you can call pumpkin. I'm not 100% sure "Organic" is a safe bet, but it's what I try to use.

One of my go-to recipes for potlucks is my famous Pumpkin Pie Cheesecake. However, I've noticed over the years that a full-on cheesecake can be difficult for potlucks. Finger food is way more portable. Plus, there's less chance of the top cracking--for us cheesecake perfectionists.

Check out this recipe and let me know what you think! Try to keep those fall flavors coming all year round :)

Mini Pumpkin Spice Cheesecakes
1 package cream cheese, softened
2 eggs
1/2 cup pumpkin
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla (bourbon vanilla preferred!)
1 heaping tablespoon pumpkin pie spice
2 cups pulverized ginger snaps
1/4 cup butter
Caramel, for topping

-Preheat oven to 250 degrees F.

-Prepare a muffin tin by either liberally spraying each well with non-stick spray, or lining with wrappers and lightly spraying inside each one.

-Melt the butter and mix with the cracker crumbs. They should be slightly sticky and able to be pressed together and lightly hold shape. Press a heaping tablespoon of the mixture evenly into each liner.

-Cream together the cream cheese, pumpkin, and sugars. Add the eggs, one at a time, mixing well, until the mixture is pourable. Pour into each liner (over the crumbs) to 3/4ths full.

-Bake for 20 minutes or until the middle of each cheesecake is set. Chill for 2 hours, then top with caramel, if desired.

Protip: I used the pumpkin spice sauce from Torani, that I got in a complimentary pack from the company for my cold brew coffee post. It was diviiiiine.