Pumpkin Pie Cheesecake Dessert Shooters

218

Creamy pumpkin pie flavored cheesecake on a gingersnap-crumb crust– an easy, no-bake fall-time treat.

15 Gingersnap cookies
2 Tbsp butter, melted
Pumpkin Pie Cheesecake
16 oz (2 packages) cream cheese, softened
1 cup canned pumpkin (puree)
2 Tbsp brown sugar, tightly packed
2 tsp pumpkin pie spice
1 tsp vanilla extract
2 cups powdered sugar
12 oz + 8 oz Cool Whip (thawed, divided)

Crust In food processor, pulse cookies until mostly crumbled. Add butter and pulse until completely blended (fine crumbs). Using a small spoon, gently pack about 2 tsp of the crumbled cookie/butter mixture...
See the full directions on my site

Nutritions

Calories
949

Sodium
835mg
34% DV

Fat
74g
114% DV

Protein
15g
31% DV

Carbs
32g
11% DV

Fiber
3g
12% DV