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prep time
cook time
method
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yield
16 serving(s)
Ingredients
- 3 whole chocolate graham crackers
- 4 ounces cream cheese, low-fat, room temperature
- 1/2 can pure pumpkin, canned
- 1 teaspoon pure vanilla extract
- 3 tablespoons dark brown sugar, not packed
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon cinnamon, ground
- 8 ounces cool whip free
How To Make pumpkin cheesecake shooters
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Step 1Crush graham crackers in a food processor. Set aside.
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Step 2In a large bowl beat the cream cheese until smooth with an electric mixer. Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg & cinnamon. Beat until well combined & creamy. Use a spatula to fold in 1 1/2 C of the whipped topping; combine until no streaks remain. Place in a piping bag.
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Step 3ASSEMBLY: Sprinkle 1/2 tsp 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 & finish with another sprinkle of crumbs. Insert small spoons & refrigerator until ready to serve.
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Step 4*Each shot glass has 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs total.
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Step 5WEIGHT WATCHERS POINTS PLUS: 2
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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