Mini Pumpkin Cheesecake Tarts | Recipe Cart | Recipe Cart

Ingredients

• About 15 gingersnaps, blended or processed into crumbs (about 2/3 cup)
• 2 tablespoons butter, melted
• 1 8-ounce package cream cheese, softened to room temperature
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• Additional pumpkin pie spice (optional)
• Whole pecan halves (optional)