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Mini Pumpkin Cheesecake & Gingersnap Shooters

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Level: Easy

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Description

There is always room for mini desserts!

Ingredients

  • 8 ounces, weight Cream Cheese, Softened
  • 16 ounces, weight Sour Cream
  • 3 ounces, weight Box Of Jello Instant Vanilla Pudding Mix
  • ½ cups Sugar
  • 1-½ teaspoon Vanilla
  • 2-½ Tablespoons Pumpkin Pie Dip Mix Plus Extra For Garnish If Desired*
  • 20  Gingersnap Cookies
  • 3 Tablespoons Melted Butter

Preparation

In your mixing bowl combine the cream cheese and sour cream and mix on medium speed until blended. Pour in the pudding mix, sugar, vanilla and pumpkin pie dip mix and mix on medium for 3 minutes more. See note below about the pumpkin pie dip mix. Set aside.

Crush the gingersnaps in your food processor (or just smash them into crumbs in a plastic bag). Add in the butter and pulse until combined. Place in a small bowl and set aside.

In shooter cups, wine glasses or whatever you may be using, first spoon enough of the gingersnap mixture to cover the bottom. Then spoon or pipe in some cheesecake mixture. Then add another layer of gingersnap mixture, then spoon or pipe in a second layer of cheesecake mixture, then sprinkle some pumpkin pie spice mix over top.

Keep cold until ready to serve or transport. These really are so easy, folks will think you worked harder than you actually did.

You can of course layer it all in a large bowl if you prefer.

*If you cannot find pumpkin pie dip mix (the kind used to make dips that has sugar and spices in it) then just substitute by combining 1 tablespoon sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon of ginger powder mixed with 4 tablespoons of pumpkin puree

** The above recipe is mellow with the pumpkin flavor, it tastes more like a cheesecake with a subtle pumpkin flavor. To boost it up a bit add in 4 tablespoons of additional pumpkin puree, plus a teaspoon of sugar.

Tip: For a flawless look, put your cheesecake mixture in a baggie, snip a corner off and gently pipe into your chosen shot glass/cup.

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