Individual pumpkin cheesecakes

Ingredients:

• 18 vanilla wafer cookies
• 220 g of cream cheese, room temperature
• 2/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 1/4 teaspoon fine salt
• 2 large eggs, room temperature
• 1/3 cup light cream
• 1/3 cup sour cream
• 1 can (425 g) canned pumpkin puree
• 1 tablespoon pumpkin pie spice mix
• Whipped cream and chopped candied ginger, for serving

Preparation:

1. Preheat oven to 300°F (150°C). Line two 12-cup muffin tins with 18 paper liners. Place 1 whole cookie in the bottom of each tin.
2. In a large bowl, beat the cream cheese with the refined and brown sugars and 1/4 teaspoon salt with a mixer on medium-high speed until smooth and creamy, 2 to 3 minutes, stopping to scrape down the sides of the bowl as needed.
3. Reduce mixer speed to low and beat in the eggs until fully incorporated. Stir in the cream and sour cream until fully incorporated. Using a spatula, fold in the pumpkin puree and pumpkin pie spice. Evenly distribute the cheese mixture among the prepared cookie cups, filling to the brim.
4. Bake until the filling is set and a knife inserted into the center of the cheesecake comes out moist but clean, 40 to 45 minutes.
5. Cool the cheesecakes completely in the pan on a wire rack, then refrigerate until completely set, at least 4 hours or overnight. Before serving, top each cheesecake with whipped cream and sprinkle with candied ginger.