By lori Olcese
Pumpkin Cheesecake Shooters
1 step
Prep:30min
Graham cracker bottom followed with a layer of pumpkin cheesecake followed by a layer of gingersnap whipped cream and topped off with a gingersnap cookie. So easy and a real crowd pleaser
Updated at: Thu, 17 Aug 2023 00:19:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories354.5 kcal (18%)
Total Fat21.2 g (30%)
Carbs36.1 g (14%)
Sugars25.6 g (28%)
Protein3.9 g (8%)
Sodium279.9 mg (14%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
In a bowl mix Graham crackers, butter and sugar until well. combined, set aside. In second bowl mix the cheesecake filling and pumpkin until well combined, set aside. Take 12 ginger snap cookies and place them in a ziplock bag and crush them to crumbs. In a third bowl mix the crushed cookies and Cool Whip until well combined. At this point I place the cheesecake mixture in a ziplock bag for easing layering. I do the same with the coolwhip mixture in a second ziplock bag. But you don’t have to. You can use a spoon. Take a shooter cup and start layering, first with the graham cracker cracker crust about a third of the way up the cup. Your next layer is the pumpkin cheesecake, another third of the way up the cup. And your last layer is the Ginger snap Cool Whip mixture. Top that with one whole ginger snap cookie, pressing it upright and half way into the cream as pictured. Store in refrigerator until ready to serve. I used large shooter cups and this makes 12 shooters. If you use small round shooter cups it will make about two dozen.
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