These Mini Pumpkin Pie Cheesecake Desserts are such a fun and unique Fall treat. How cute would these look on your Thanksgiving dessert table next to the pies!?
RECIPE: https://sugarspunrun.com/pumpkin-pie-cheesecake-dessert-shooters/
Ingredients
Crust
15 Gingersnap cookies
2 Tablespoons butter melted (salted or unsalted is fine)
Whipped Cream²
3 cups heavy whipping cream (709ml)
1 cup powdered sugar (125g)
2 teaspoons vanilla extract
Pumpkin Pie Cheesecake
16 oz cream cheese softened, (2 8-oz packages)
1 cup canned pumpkin puree (245g)
2 Tablespoons light brown sugar firmly packed
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups powdered sugar (250g)
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30 disposable 2 oz shot glasses (Affiliate Link): https://amzn.to/398Qjug
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Electric mixer (Affiliate Link): https://amzn.to/2ZJo7Lh
Instructions
00:00 Introduction
Whipped Cream
00:21 Combine heavy cream, 1 cup powdered sugar, and 2 teaspoons vanilla extract in a large bowl. Use an electric mixer to beat until mixture is thick and billowy and stiff peaks have formed (I demonstrate this in my video above).
01:11 Divide whipped cream in half (approximate is fine), you will need half for the filling and half for the topping. Set both aside for now.
Crust
01:28 In food processor, pulse cookies until mostly crumbled. Add butter and pulse until completely blended (fine crumbs).
02:06 Using a small spoon, gently pack about 1 1/2 teaspoons of the crumbled cookie mixture into the bottom of each shot glass (30 shot glasses total). Reserve any extra crumbs to sprinkle on top.
Pumpkin Pie Cheesecake Layer
02:42 Using an electric mixer or stand mixer, beat together cream cheese, pumpkin puree, and brown sugar until mixture is smooth and well-combined.
03:21 Add in pumpkin spice and vanilla extract and stir well.
03:39 Gradually add 2 cups of powdered sugar.
04:00 Take one half of your reserved whipped cream and carefully fold it into the pumpkin mixture until smooth. You could do this with an electric mixer on low speed but I usually do this part by hand.
04:21 Pipe³ filling into prepared shot glasses, filling nearly to the brim.
04:40 Pipe or dollop your remaining half of whipped cream evenly overtop the dessert shooters. If you reserved any cookie crumbs, sprinkle these over the whipped cream for decoration if desired.
Notes
¹Crust
You may substitute a graham cracker crust instead. Stir together 3/4 cup (85g) graham cracker crumbs and 3 Tablespoons butter, and use that instead.
²Whipped cream
To substitute storebought whipped topping (often Cool Whip) you will need 24 oz (680g) thawed whipped topping. Half will go into the pumpkin mixture and half will be piped on top. Omit all of the “Whipped Cream” ingredients/steps for in the recipe.
³Piping
I like to use a large piping bag with a large open tip, but a large ziploc bag with a corner snipped off will work just as well. To pipe the whipped cream on top I like to use a Wilton 2D tip but you could just dollop the whipped cream on top with a spoon instead!
Storing
Store in an airtight container in the refrigerator for up to 5 days or you may freeze for several months.
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Credit: YouTube/Sugar Spun Run
