Pumpkin Cheesecake Cups !! - cooking recipe

Ingredients

3 (8 ounce) packages low-fat cream cheese or (8 ounce) packages cream cheese, i always use philadelphia brand,softened
1 (14 ounce) can condensed milk, i always use eagle brand low fat
1 (15 ounce) can pumpkin, not pumpkin pie filling
1/4 cup maple syrup, not pancake syrup,use the real thing
3 eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg (or instead of cinnamon and nutmeg, use 2 teaspoons pumpkin pie spice)
1/2 teaspoon salt
24 gingersnap cookies

Preparation

Preheat oven to 350 degrees.
Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup.
In a large bowl beat cream cheese until fluffy.
Gradually beat in condensed milk until mixture is smooth.
Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt.
Mix well.
Spoon into muffin cups.
Fill 3/4 full.
Bake for 40 minutes or until center appears nearly set when shaken.
Cool 1 hour.
Cover and refrigerate for 4 hours.
I served with whipped cream that was lightly dusted with ground cinnamon.