Miniature Pumpkin Cheesecakes | Tante Marie's Kitchen

Ingredients

• 1 cup gingersnap crumbs
• 2 tablespoons brown sugar
• 3 tablespoons melted butter
• 8 ounces cream cheese, softened
• 1/2 cup canned pumpkin
• 1 egg plus 1 egg white, beaten
• 1/4 cup packed light brown sugar
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• pinch ground ginger
• pinch freshly ground nutmeg
• 1 cup heavy cream
• powdered sugar, to taste
• 1/2 teaspoon vanilla extract
• ground cinnamon, for garnish