What you need,
Makes 2 individual portions
4 oz. cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
½ tsp. vanilla extract
1¼ tsp. pumpkin pie spice
3 oz. gingersnap cookies, finely crushed
2 tsp. butter, melted
Whipped cream for topping
In a bowl using a hand beater combine the cream cheese,
pumpkin puree, sugar, vanilla and pumpkin pie spice. Blend until smooth and
creamy.
Place the cookies into a large zip top bag. Using a rolling
pin, crush the cookies until they are coarse crumbs. Drizzle the butter over the cookies and stir
to coat.
Spoon half the cookies into each small dish. Top the cookie
crust with the pumpkin mixture. Place the cheesecakes in the fridge for at
least 4 hours up to overnight.
Top with some whipped cream and maybe an extra cookie just
for fun.
Jen of My Tiny Oven
