Pumpkin Cheesecake Shooters
With the subtle flavor of the pumpkin puree, mixed with cream cheese along with the spice and crunch of ginger biscuits – as you take that first bite.
Ingredients
- Ginger biscuits crushed for the base
- 4 oz cream cheese
- 1/2 of a 15 oz can of pumpkin puree
- 3 Tbsp brown sugar
- 4 oz whipped cream whipped with some icing sugar till soft peak stage
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Instructions
- Crush ginger biscuits and layer the bottom of the shot glasses.
- Next beat the cream cheese in your stand mixer till smooth.
- Add pumpkin puree, brown sugar, vanilla, nutmeg and cinnamon and mix well.
- Fold in the whipped cream till no streaks remain. Fill your shot glasses with this and top with some more crushed ginger biscuits.