A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin flavored cheesecake.
If you do not have a mini cheesecake pan, use 12 muffin cups lined with paper baking cups.
These mini cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.
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