Pumpkin Cheesecake Shooters
Pumpkin Cheesecake Shooters
Use store-bought or homemade cheesecake filling for this simple, festive holiday dessert. Recipe courtesy of Jennie-O.Click Here to See More Pumpkin Recipes
Servings
8
Ingredients
- 4 gingersnap cookies, crushed
- 1 tablespoon butter, melted
- 1 cup ready-to-eat cheesecake filling
- 1 cup pumpkin pie filling
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon confectioners sugar
Directions
- In a small bowl, stir together the crumbled cookies and melted butter. Cover the bottom of 8 shot glasses with a spoonful of the crumb mixture. In a medium bowl, combine the cheesecake filling, pumpkin pie filling, and pumpkin pie spice until blended. Spoon a heaping spoonful of the pumpkin mixture in each shot glass on top of the crumb mixture. Top the pumpkin mixture with another spoonful of crumb mixture and a heaping spoonful of pumpkin mixture until the glass is full. Refrigerate.
- Before serving, in bowl, combine the cream, vanilla, and powdered sugar. Using a hand mixer on low speed, beat until soft peaks form. Top each glass with a dollop of whipped cream.