Ingredients:

  • 5 oz Gingersnap or Speculoos Biscuits
  • 3 Tbsp Unsalted Butter, melted
  • 1 Tbsp Light Brown Sugar (packed, optional)
  • Pinch Fine Sea Salt
  • 8 oz Full-Fat Cream Cheese, room temperature
  • 1 cup Pumpkin Purée (not pumpkin pie filling)
  • 1/2 cup Powdered Sugar (Icing Sugar), sifted (for filling)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon (plus extra for dusting)
  • 1/4 tsp Ground Ginger
  • Pinch Freshly Grated Nutmeg
  • 1 1/2 cups Heavy Whipping Cream (35% fat), cold (divided)
  • 1 Tbsp Whole Milk or Cream (optional)
  • 1 Tbsp Powdered Sugar (Icing Sugar), sifted (for topping)

Instructions:

  1. Prepare the Crust: Pulse the gingersnap biscuits in a food processor until they resemble fine crumbs. Transfer crumbs to a bowl. Mix in the melted butter, brown sugar (if using), and salt until evenly moistened.
  2. Layer the Crust: Spoon approximately 1 Tbsp of the mixture into the bottom of each shooter glass (for 10 glasses). Press down gently with the back of a small spoon to create a solid layer. Set aside.
  3. Whip the Cream for Filling: In a chilled bowl, whip 3/4 cup (180 ml) of the cold heavy whipping cream until stiff peaks form. Set this reserved whipped cream aside.
  4. Prepare the Cheesecake Mix: Beat the room-temperature cream cheese and 1/2 cup of powdered sugar together until completely smooth, light, and fluffy (about 2-3 minutes). Scrape down the bowl frequently.
  5. Add Flavorings: Beat in the vanilla extract, pumpkin purée, milk (if using), and all the specified spices (cinnamon, ginger, nutmeg). Mix only until just combined.
  6. Fold Gently: Using a rubber spatula, carefully fold the reserved stiffly whipped cream into the pumpkin mixture in three batches. Be gentle to maintain the air and lightness.
  7. Fill Glasses: Transfer the pumpkin cheesecake filling into a piping bag. Pipe the filling mixture over the crust, filling the glasses about halfway. Optionally, sprinkle a small teaspoon of reserved gingersnap crumbs over this first layer.
  8. Second Layer and Chill: Pipe the remaining filling mixture on top, leaving about 1/2 inch (1 cm) of space for the topping. Cover loosely and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the filling to set properly.
  9. Prepare Topping: Just before serving, whip the remaining 1/2 cup (120 ml) of cold heavy cream with 1 Tbsp of powdered sugar until medium peaks form.
  10. Garnish and Serve: Pipe a dollop of whipped cream on top of each chilled shooter. Dust lightly with cinnamon or place a small piece of gingersnap on the rim. Serve immediately.