Mini Pumpkin Cheesecakes with Gingersnap Crust

Preheat oven to 350°F. Using an electric mixer, whip the ricotta and cream cheese together until fluffy. Add the Greek yogurt and pumpkin and continue to whip. Add the eggs and continue to whip. Finally, add the brown sugar, white sugar, vanilla, and pumpkin pie spice and blend until well incorporated. Set aside.

Line 2 muffin tins with paper liners. Place 1 gingersnap cookie in each muffin liner and press to the bottom. Top the cookie with the cheesecake filling, almost all the way to the top. Bake for 22–24 minutes or until inside of the filling jiggles a little, but when touched, the batter gently bounces off your finger. Transfer to a wire rack and cool completely before topping with whipped cream.

To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Use a piping bag or decorating tool to top each cheesecake. Sprinkle with ground cinnamon as desired.

Chill overnight and enjoy the next day. Makes 24 individual cheesecakes.