Tiny Pumpkin Cheesecakes

A variation on the family's long-held Tiny Cheesecake Recipe. I first had these at an extended family gathering, where some cousins had made them. 

Ingredients:
12 oz cream cheese
8 oz pumpkin puree 
1 teaspoon vanilla 
2 eggs 
3/4 cup sugar 
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
24 vanilla wafers or ginger snaps
cupcake liners, preferably foil
whipped topping for garnish

Directions:

1. Combine cream cheese, vanilla, eggs, and sugar and beat until mixture is smooth. 
2. Place vanilla wafers inside foil cupcake liners and fill with mixture about half-full. 
3. Bake at 375 degrees for 10-15 min. 
4. Let chill at least 30 minutes. Keep refrigerated until ready to serve and top.

Notes:

• I found these Keebler mini-pie graham cracker crusts. If using these, the recipe makes fewer than 24, about 15-18. They work great otherwise.