12 gingersnap cookies
2 1/2 c. part skim Ricotta cheese
1 c. pumpkin puree
1/2 c. light brown sugar
2 lg. eggs
1 1/2 tsp. vanilla
1/2 tsp. each allspice, ginger, cinnamon
Whipped topping

Preheat oven to 325 degrees. Line 12-cup muffin pan with paper liners. Place 1 gingersnap in each cup. In food processor fitted with steel blade, process Ricotta until smooth. Add remaining ingredients except topping. Process until well combined, scraping bowl sides.

Divide evenly among cups. Bake 20 minutes until lightly set. Turn off heat; let stand in oven for 1 hour. Cool on rack. Chill overnight. To serve, top each cheesecake with 1 tablespoon whipped topping.