Ingredients:

  • 1 cup packed Digestive Biscuits (or Graham Crackers)
  • 1 tbsp Light Brown Sugar, packed
  • 1/2 tsp Ground Cinnamon (for crust)
  • 4 tbsp Unsalted Butter, melted
  • 8 oz block Full-Fat Cream Cheese, softened
  • 1/2 cup Canned Pumpkin Purée (not pie filling)
  • 1/2 cup Icing Sugar (Powdered Sugar) (for filling)
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1/16 tsp Ground Ginger
  • 1 cup cold Heavy Cream (Double Cream) (for filling)
  • 1/2 cup cold Heavy Cream (Double Cream) (for topping)
  • 1 tbsp Icing Sugar (Powdered Sugar) (for topping)
  • Candied Pecans or Toasted Chopped Nuts, as needed

Instructions:

  1. Prepare the Biscuits: Crush the digestive biscuits (or Graham crackers) until fine crumbs are achieved. Use a food processor or crush them with a rolling pin.
  2. Combine Crust Ingredients: In a medium bowl, mix the crushed biscuits, brown sugar, and cinnamon. Pour in the melted butter and stir until the crumbs are uniformly moist, resembling wet sand.
  3. Layer the Base: Spoon 1 to 1.5 tablespoons of the crust mixture into the bottom of each shooter glass. Gently tamp the mixture down using the back of a small spoon.
  4. Initial Chill: Place the glasses in the refrigerator to chill while preparing the filling (10 minutes).
  5. Whip the Cream Base: In a chilled bowl, whisk 1 cup (240ml) of heavy cream until stiff peaks form. Set aside.
  6. Cream the Cheese: In a separate large bowl, beat the softened cream cheese until perfectly smooth and lump-free (about 2 minutes).
  7. Add Wet Ingredients & Spices: Scrape down the bowl, then add the pumpkin purée, icing sugar, vanilla extract, cinnamon, nutmeg, and ginger. Beat until fully combined and the mixture is uniform and silky.
  8. Fold in the Whipped Cream: Using a rubber spatula, gently fold the prepared whipped cream into the pumpkin mixture in two additions. Be careful not to deflate the cream; the goal is a light, airy filling.
  9. Load the Piping Bag: Transfer the filling to a piping bag (or a sturdy zip-top bag with the corner snipped off).
  10. Pipe the Filling: Carefully pipe the pumpkin cheesecake filling into each glass, filling them about three-quarters of the way up, keeping the sides of the glass clean.
  11. Final Set: Refrigerate the shooters for a minimum of 2 hours, or until the filling is firm and completely set. Overnight chilling is recommended.
  12. Prepare Topping Cream: Just before serving, whisk the remaining 1/2 cup (120ml) of cold heavy cream with 1 tablespoon of icing sugar until soft peaks form.
  13. Garnish: Pipe or dollop the whipped cream onto the top of each chilled shooter.
  14. Serve: Sprinkle the top with chopped candied pecans, a light dusting of cinnamon, and serve immediately.