Ingredients:

  • 1 ½ cups (180g) crushed gingersnap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 tablespoon (12g) packed light brown sugar
  • 8 ounces (226g) full-fat cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (120g) pure pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 cup (240ml) heavy whipping cream, very cold (for filling)
  • ½ cup (120ml) heavy whipping cream, very cold (for topping)
  • 1 tablespoon powdered sugar
  • ¼ teaspoon ground cinnamon (for topping)
  • Optional Garnish: Mini chocolate chips, caramel sauce, or candied pecan

Instructions:

  1. Prepare the Crust: Pulse gingersnaps in the food processor until fine crumbs form. Mix crumbs with melted butter and brown sugar until evenly moistened.
  2. Layer Crust: Press about 1 ½ tablespoons of the crumb mixture firmly into the bottom of each of the 12 serving glasses. Place glasses in the refrigerator to chill.
  3. Make the Cream Cheese Base: In a large bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy, scraping down the sides well.
  4. Incorporate Pumpkin & Spices: Beat in the pumpkin purée, vanilla extract, cinnamon, ginger, nutmeg, and salt until just combined and smooth.
  5. Whip the Cream: In a separate, clean, chilled bowl, whip the 1 cup of cold heavy cream until stiff peaks form.
  6. Fold Together: Gently fold the whipped cream into the pumpkin mixture in two additions using a rubber spatula until no white streaks remain, keeping the mixture light and airy.
  7. Assemble Shooters: Spoon or pipe the cheesecake mixture evenly over the chilled crusts in the glasses.
  8. Chill: Cover loosely and refrigerate for a minimum of 1 hour (2-3 hours is best) to allow the filling to fully set.
  9. Prepare Topping & Garnish: Just before serving, whip the remaining ½ cup heavy cream with powdered sugar and cinnamon until soft peaks form. Top each chilled shooter with a dollop of spiced whipped cream and desired garnish.