Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

1. Preheat oven to 325°F. Line 2 6-ounce ramekins with foil and coat with cooking spray.

2. Place gingersnaps in a mini meals processor. Direction of unless finely ground. Drizzle in oil and lag with a fork to combine. Divide the mix between the prepared ramekins and press down with the back of a spoon.

3. Beat cream cheese, sugar, cream and vanilla in a medium mixing bowl with an electric mixer on medium sprint unless blended. Add egg and beat effectively. Add pumpkin puree and pumpkin pie spice and beat, scraping the perimeters of the bowl as essential, unless real blended. Divide the batter between the ramekins.

4. Place the ramekins in a dinky roasting pan. Add hot water to the roasting pan to come over again halfway up the perimeters of the ramekins. Carefully transfer to the oven; bake unless the centers of the cheesecakes are space, about 40 minutes. Switch to a wire rack to frosty to room temperature, then conceal and refrigerate for no no longer as a lot as 3 hours. Steal the cheesecakes out of the ramekins and peel away the foil earlier than serving.

Guidelines

Tools: 2 6-ounce ramekins

To earn ahead: Refrigerate cheesecakes, lined, for as a lot as 2 days.