Individual Ginger Pumpkin Cheesecakes

Ingredients

• 18 homemade or store-bought gingersnap cookies, sized to fit standard muffin liners
• 16 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 1 cup pumpkin puree* (see NOTE below)
• 1/2 cup Sucanat or lightly packed brown sugar (I used golden, but either dark or light would suffice)
• 1/2 tsp pure vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup 2% plain Greek yogurt
• pinch of salt
• 1 tsp pumpkin pie spice (If you’d like to make your own, here’s my recipe)
• 1 tsp ground ginger