Chai Spiced Pumpkin Cheesecake

Ingredients

For Cheesecake

• 24 oz. cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1/4 cup whole milk
• 1 tsp Sutter Buttes Chai Spices
• 1 tsp vanilla extract

For Crust

• 2 cups gingersnap cookie crumbs
• 6 tbsp butter, melted

Optional

• Whipped cream & cinnamon to decorate

Directions

For Crust

1. Preheat your oven to 350ºF. Grease cupcake pan (for 24 cupcakes) with nonstick baking spray and line with cupcake liner.
2. In a small bowl, stir together the gingersnap crumbs and melted butter. Mix until the mixture resembles wet sand.
3. Transfer the crust to the cupcake pans and press it into the bottom to create an even crust.
4. Bake for 5 minutes. Then set the pan aside to cool while you make the filling.

For Cheesecake

1. Add the cream cheese to the bowl and beat on medium speed for 1-2 minutes, or until the cream cheese is smooth and light.
2. Add the sugar, pumpkin puree, milk, Sutter Buttes Chai Spices, and vanilla and mix to combine.
3. With the mixer on low speed, add the eggs one at a time. Scrape down the sides of the bowl to make sure all of the cream cheese has been incorporated.
4. Transfer the cheesecake filling to the prepared cupcake pans and bake for 30-35 minutes.
5. Once cooled transfer the cheesecake to the fridge to cool overnight (or at least 6 hours minimum).
6. Decorate and serve chilled.