Pumpkin Caramel Mini Cheesecakes Recipe

1. Preheat oven to 350°F. Beat cream cheese and Pumpkin Spice Cheese Ball Mix in large bowl with electric mixer until well blended; add egg and beat on low just until blended.
2. Place 6 paper cupcake liners into muffin pan, and place one gingersnap cookie in bottom of each. Divide batter evenly into liners. Bake 20 minutes or until centers are almost set. Cool.
3. Refrigerate 3 hours or overnight. Just before serving, top each with a dollop of whipped topping, drizzle with Pumpkin Caramel Sauce and sprinkle on cheese ball topper. Add pecans, if desired.

Makes 6 servings.

Note: Lighten it up by using light cream cheese and whipped topping instead.