Preheat oven to 325°F. In a small mixing bowl, mix together the crushed gluten-free gingersnaps, 1/8 cup granulated sugar, and melted butter. Mix until uniform and slightly wet from the butter.

Press mixture evenly into the bottom of your mini cheesecake rings, and bake for 10 minutes.

Add pumpkin puree, cinnamon, nutmeg, and allspice to a separate medium mixing bowl. Whisk until combined.

In a separate, large mixing bowl, beat the cream cheese and 1/2 cup granulated sugar on medium speed until well combined.

Add eggs one at a time, beating in between each egg. Beat until fully incorporated. Then mix in the vanilla (if using, not listed in ingredients).

Add the pumpkin mixture to the cream cheese mixture and, at low speed, beat until the filling is smooth and creamy.

Pour the gluten-free pumpkin cheesecake mixture over the pre-baked gingersnap crusts. Bake for 50-60 minutes. The edges should be firm and shiny, while the center should still be slightly jiggly.

Remove from the oven and let the cheesecake cool for ten minutes.