Recipe - Pumpkin Cheesecake Tarts With Gingersnap Crust

=== CRUST ===
4 cup Finelycrushed gingersnaps
1 Stick Unsalted butter;
melted
=== FILLING ===
1 tablespoon Grated fresh ginger
1 pound Cream cheese; softened
One half cup Packed light brown sugar
One half teaspoon Ground cinnamon
1 pn Grated nutmeg
1 pn Ground allspice
1 pn Ground cloves
One fourth teaspoon Salt
Three fourths cup Fresh or canned pumpkin
puree
2 lg Eggs

Preheat the oven to 325 degrees. To make the crust, combine the gingersnap
crumbs with the melted butter and toss together until the mixture holds
together when pressed. Add an additional tablespoon of melted butter if
necessary. Pat evenly over the bottom and halfway up the sides of eight 4
1/2inch tartlet pans. Bake about 7 minutes, or until set. Remove from
oven. Meanwhile, make the filling. Put the grated ginger in a fine sieve
set over a small bowl and press against it to extract the juice. Set aside
the ginger juice and discard the pulp. In the bowl of an electric mixer,
combine the cream cheese, brown sugar, spices and salt. Beat until creamy
and well combined then beat in the ginger juice and the pumpkin puree. Add
the eggs one at a time beating after each until blended but being careful
not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35
minutes, or until the center is just firm to the touch. Cool to room
temperature then chill at least 2 hours or overnight before serving. This
recipe yields 8