For the base:
¾ cup gingersnap cookies
3 tbsp unsalted butter, melted
For the filling:
225 g (8 oz) cream cheese
⅓ cup granulated sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
⅛ tsp allspice
⅛ tsp ground nutmeg
½ cup pumpkin purée
For the topping:
¾ cup heavy cream, chilled
2 tbsp granulated sugar
Preheat the oven to 350 F or 180 C and line a muffin pan with 9-11 cupcake paper liners.
To make the base:
Crush up the gingersnap cookies and remeasure to make sure that it is ¾ cup of cookie crumbs.
Stir the cookie crumbs with the melted butter.
Place 1.5 tbsp of the mixture into each cupcake liner, pressing down and up the sides slightly.
Bake for 5 minutes and let the tray cool completely.
To make the filling:
In a bowl, beat the cream cheese with the sugar until well-incorporated. Using room temperature cream cheese speeds up this process and prevents lumps.
Add the cinnamon, allspice, nutmeg and whisk once more.
Add the egg and pumpkin puree and mix just to combine- over mixing will lead to more cracks.
Fill the cupcake liners around ¾ of the way full- you can fill them more if you have leftover batter.
Bake for 30-40 minutes until the cheesecakes are puffy around the edges and the center is more or less set- a little jiggly is fine.
The cheesecakes might crack slightly but do not worry because as they cool, they will sink slightly and the cracks will dissipate.
Let the cheesecakes cool completely before peeling off the cupcake liners and then chill in the refrigerator for a minimum of 2 hours.
To make the whipped cream:
Beat together the cream and sugar until the cream thickens and forms stiff peaks. Careful not to over beat or you will end up with a curdled mixture. Note that chilled heavy cream is ideal for whipping- it will whip even faster if the bowl and whisk are chilled too.
To serve, dollop the cheesecakes with a generous amount of whipped cream and sprinkle on some crushed gingersnaps as a garnish.