24 vanilla wafers
2 pkg (8-oz each) cream cheese, softened
3/4 cup sugar
2 cups pumpkin puree (or canned pumpkin)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash of salt
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners. Place a vanilla wafer in the bottom of each liner.
In a large bowl cream the cream cheese and sugar together. Beat in the eggs, one at a time, beating well after each. Mix in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the mixture into the muffin cups filling each about 2/3 full. Bake at 350 degrees for 30 to 40 minutes until set. Cool cakes and refrigerate overnight.
When serving, garnish with a dollop of whipped cream and a sprinkle of cinnamon, if desired.