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Pumpkin Cheesecake Shooters

Pumpkin Cheesecake Shooters

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.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Easy Pumpkin Cheesecake Cups

We’re coming in hot with a very last-minute Thanksgiving dessert recipe! The idea came to me when I was exasperated by yet another failed attempt to make maple-sweetened pumpkin pie. I opened the refrigerator and spied some leftover pumpkin purée next to a block of cream cheese.

Here we are, with no-bake treats that taste like pumpkin pie and cheesecake had a baby. They work because we serve them in individual cups, so they don’t have to retain a sliceable shape.

These pumpkin treats feature a mousse-like blend of pumpkin purée, Greek yogurt, and pumpkin spice. We top the pumpkin base with a creamy, tangy blend of cream cheese and Greek yogurt. Each layer is naturally sweetened with maple syrup.

Both mixtures will thicken up if you have time to chill these for an hour or more in the fridge. Top your cups off with a simple blend of toasted pecans and graham cracker crumbles, and you’re ready to go.

Happy Thanksgiving from Cookie and Kate! If you’re looking for more last-minute Thanksgiving recipes or the perfect gift, we have you covered.


Watch the video: Κολοκύθα ογκρατέν Επ. 45. Kitchen Lab TV. Άκης Πετρετζίκης (September 2021).