This month has been crazy busy and I wasn't sure if I would get to do this challenge (even though I've been wanting to make a gingerbread house for years!) Luckily it turned out, albeit a bit sloppy as I had some humidity trouble with the icing. Everything was gluten free and I will post my recipes soon...
Mini Gluten Free Pumpkin Toffee Cheesecakes
Preheat oven to 350 degrees. Put cupcake papers in muffin tin and 1 gluten free ginger snap, face up, in each paper.
Bake for 18-20 minutes at 350 degrees or until edges are set but center seems soft. Remove from oven; top with toffee candy pieces. Let cheesecakes cool completely at room temperature and then place them in the refrigerator for at least 3 hours or overnight before serving.