18 gingersnaps
2 c. light ricotta cheese
1 c. canned pumpkin puree
2 eggs
1/3 c. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves
1 tsp. vanilla extract
Sliced almonds (optional garnish)

Preheat oven to 325 degrees. Line 18 (2 1/2 inch) muffin pan cups with foil liners. Press a gingersnap into the bottom of each.

In a food processor fitted with a steel blade or in a blender, process or blend ricotta until smooth and creamy. Add remaining ingredients except almond garnish and process until combined. Spoon into muffin cups. Bake 25 minutes or until lightly set. Cool on wire rack to room temperature. Remove cheesecakes from pan and chill.

If desired, decorate tops with sliced almonds. Makes 18 cheesecakes, about 90 calories each. Recipe can be doubled.