For Thanksgiving this year, I decided to try altering a favorite from Memorial Day, Cheesecake Shots.
Instead of using a plain cheesecake I made pumpkin cheesecake.
I used ginger snaps for the “crust” instead of graham crackers. I topped them off with cool whip, sugared cranberries, and pie crust pieces.
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.
I was also able to make “ice cream” sandwiches with the left over pumpkin cheesecake and ginger snaps.