Mini Pumpkin Butter Cheesecakes With a Gingersnap Crust

Preheat oven to 275ºF. Line a standard muffin tin with 10 muffin foil liners and lightly spray the liners with cooking spray.

In a medium-sized bowl add cream cheese and sugar and beat until creamy. Add vanilla extract, egg and salt, beat until combined. Beat in vanilla yogurt and 1/4 cup pumpkin butter.

Place a gingersnap on the bottom of each muffin liner and evenly spoon the batter on top of the cookie. Evenly drop a small amount of the reserved 2 tablespoons of pumpkin butter into each cheesecake and swirl with a knife. Top each cheesecake with a pecan.

Place in oven and bake, rotating pans halfway through, until filling is set, about 22-24 minutes.

Let them cool on a wire rack. Chill in the refrigerator for at least 4 hours or up to overnight before serving.

Enjoy!