Pumpkin Cheesecake Shooters
Ingredients
- 3 1.5 oz total whole chocolate graham crackers
- 4 oz 1/3 fat cream cheese (softened)
- 1/2 cup pure canned pumpkin
- 1 tsp pure vanilla extract
- 3 tbsp dark brown sugar (unpacked)
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 8 oz light whipped topping (I used Truwhip light)
Instructions
- 1
Crush graham crackers in a food processor. Set aside.
- 2
In a large bowl beat the cream cheese until smooth with an electric mixer.
- 3
Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Beat until well combined and creamy.
- 4
Use a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; combine until no streaks remain.
- 5
Place in a piping bag or ziplock bag with a corner snipped off.
- 6
To assemble: Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass. Pipe a layer of pumpkin cheesecake onto the graham cracker crust (about 1 tbsp) followed by a layer of whipped topping. Repeat a second layer and finish with another sprinkle of crumbs.
- 7
Insert small spoons and refrigerate until ready to serve.
Nutrition
Per serving (based on 16 servings)
