Ingredients

• 8 ounces Philadelphia Cream Cheese, room temperature
• 1 1/2 cups finely crushed ginger snap cookies (48 cookies)
• 4 tablespoons butter, melted
• 2 egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cardamom powder
• 1 teaspoon pumpkin pie spice
• 1 tablespoon flour
• 1 21 oz. can of cherry pie filling

Directions

1. Preheat oven to 350 degrees.
2. Spray a mini-muffin tin (24 muffins) with cooking spray.
3. In a blender or food processor, finely crush the gingersnap cookies. Transfer to a large mixing bowl and add melted butter. Mix well until combined.
4. Spoon about 1 tsp. of the cookie mixture into the bottom of each of the mini-muffin tins. Press the mixture to the bottom, creating a small pie crust in the bottom of the tins.
5. In a separate mixing bowl, combine cream cheese, egg whites, sugar, vanilla, cardamom, pumpkin pie spice and flour. Mix with electric mixer for 2-3 minutes until smooth and creamy.
6. Spoon the cheesecake mixture into the tins until each one is about 3/4 full.
7. Bake in the oven at 350 degrees for 20 minutes. Remove and let cool for 5 minutes in the freezer.
8. Run a butter knife around the edges to loosen the cheesecakes from the tins. Flip the tins over to remove the cheesecake bites.
9. To serve: Place the cheesecake bites on a serving dish and spoon cherry pie filling (about 2 cherries each) onto the cheesecake bites.