Well, I have yet another pumpkin recipe for you… it is Fall after all!
I made these little cuties for Thanksgiving dessert last weekend. This recipe just makes 2 perfect little cheesecakes, which is great because there are only 2 of us!
These cheesecakes are wonderful! They are creamy and sweet and wonderful. Plus they are super easy to make.
What you need,
Makes 2 individual portions
4 oz. cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
½ tsp. vanilla extract
1¼ tsp. pumpkin pie spice
3 oz. gingersnap cookies, finely crushed
2 tsp. butter, melted
Whipped cream for topping
In a bowl using a hand beater combine the cream cheese, pumpkin puree, sugar, vanilla and pumpkin pie spice. Blend until smooth and creamy.
Place the cookies into a large zip top bag. Using a rolling pin, crush the cookies until they are coarse crumbs. Drizzle the butter over the cookies and stir to coat.
Spoon half the cookies into each small dish. Top the cookie crust with the pumpkin mixture. Place the cheesecakes in the fridge for at least 4 hours up to overnight.
Top with some whipped cream and maybe an extra cookie just for fun.
These little cheesecakes are amazing. The crunchy ginger cookies topped with the creamy pumpkin spiced cheesecake mixture is just fantastic.
My in house taste tester said he wouldn’t change even one little thing about them!
They were a great dessert after a big turkey dinner.