Pumpkin Cheesecake Cups
Prep Time: 30 Minutes
Cook Time: 2 Hours
Serves 4 - 8 (depending on size of jars)
Ingredients
Gingerbread Crust:
- 12-15 ginger snap cookies or 1 cup ginger cookies crumbs
- 1/4 cup Crisco®️ Butter Flavor All-Vegetable Shortening, melted
- 3 tablespoons granulated sugar
Whipped Cream:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon Spice Islands vanilla extract
Pumpkin Cheesecake:
- 8 oz cream cheese, room temperature
- 1/2 cup granulated white sugar
- 1 (15oz) can pumpkin puree
- 1 teaspoon Spice Islands pumpkin pie spice
- 1 teaspoon Spice Islands Ground Saigon Cinnamon
- 1/4 teaspoon salt
- Caramel sauce, to serve
Directions
- In a food processor, place the ginger snaps and process until fine crumbs. Add the melted Crisco®️All-Vegetable Shortening Butter Flavor and sugar; mix it until well combined.
- Transfer two tablespoons of the crumbs to the bottom of each individual glass jar and press it evenly into the bottom. Set aside.
- In the large mixing bowl of a stand mixer, or with a hand mixer, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form and set aside.
- In the same bowl, beat the cream cheese and sugar together on low speed. Add in the pumpkin puree, pumpkin pie spice, ground cinnamon, and salt, and mix until combined.
- Gently fold in half of the whipped cream to the pumpkin cheesecake mixture.
- Add the pumpkin cheesecake mixture to each of the glass jars over top of the ginger snap crust.
- In another piping bag with a nozzle, fill the remaining whipped cream and pipe over the cheesecake. Refrigerate for at least 2 hours to set.
- Serve the pumpkin cheesecake chilled with a drizzle of caramel sauce on top.
