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!

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