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Pumpkin Cheesecake Gingersnap Treat
Imagine fall flavors of pumpkin pie, the creaminess of cheesecake and the bright flavor of gingersnaps all in an individual holiday treat - zap!
Ingredients
Gingersnap crumbs
·
2 1/2 cup
Butter, melted
·
1/2 cup
Whipped Cream Cheese
·
24 ounces
Heavy Whipping Cream
·
1 cup
Powdered Sugar
·
1 cup
Pumpkin Puree
·
1 1/2 cup
Herbie's Pumpkin Pie Spice
·
1 tablespoon
Vanilla Extract
·
2 teaspoons
Whipped Cream for serving
·
Instructions
Makes 24 (2 oz ) shot glasses, but you could make this in a 9 inch pan for a larger version.
In a bowl combine the gingersnap crumbs and melted butter. Fill 24, 2oz shot glasses equally with the crumb mixture and tap down with the handle of a wooden spoon.
Beat together the cream cheese and heavy cream until smooth and creamy, 2-3 minutes.
Beat in the pumpkin puree, powdered sugar, vanilla, and Herbie's pumpkin pie spice until smooth and fluffy. Top each glass with 2 tablespoons of the mixture.
Top with whipped cream and an extra sprinkle of pumpkin pie spice and serve!