Thanksgiving Pumpkin Cheesecake

For Thanksgiving this year, I decided to try altering a favorite from Memorial Day, Cheesecake Shots.

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Instead of using a plain cheesecake I made pumpkin cheesecake.

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I used ginger snaps for the “crust” instead of graham crackers. I topped them off with cool whip, sugared cranberries, and pie crust pieces.

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They turned out great and everyone really loved them. It was also a perfect dessert for Thanksgiving because it was no bake cheesecake and therefore didn’t tie up the oven. Also I was able to make the cheesecake the day before and put it into a piping bag so it didn’t take up too much room in the refrigerator.

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I was also able to make “ice cream” sandwiches with the left over pumpkin cheesecake and ginger snaps.


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