Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Name: Pumpkin Spice Latte Cheesecake Cups {gluten-free}
Prep time: 10 min
Cook time: 30 min
Yield: 12
Ingredients: 1 cup crushed gingersnap crumbs (I used gluten-free); 1/2 tsp espresso powder; 1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie); 1 lb reduced fat cream cheese, at room temperature; 1/2 cup pumpkin puree; 2/3 cup brown sugar; 2 eggs; 1/2 tsp pumpkin pie spice; 1/2 tsp espresso powder; 1 tsp vanilla extract; Whipped cream; Freshly ground nutmeg

$Pumpkin Spice Latte Cheesecake Cups {gluten-free} was pinched from <a href="http://arismenu.com/drink-dish-pumpkin-spice-latte-cheesecake-cups-gluten-free/" target="_blank">arismenu.com.</a>$

"All the flavors of the fall favorite pumpkin spice latte in individual cheesecake cups with a gluten-free gingersnap crust...."

INGREDIENTS

•

1 cup crushed gingersnap crumbs (I used gluten-free)

•

1/2 tsp espresso powder

•

1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

•

1 lb reduced fat cream cheese, at room temperature

•

1/2 cup pumpkin puree

•

2/3 cup brown sugar

•

2 eggs

•

1/2 tsp pumpkin pie spice

•

1/2 tsp espresso powder

•

1 tsp vanilla extract

•

Whipped cream

•

Freshly ground nutmeg

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes