Ingredients |
| 1 1/2 cups gingersnap cookies
1 1/2 tablespoons Wildtree Natural Grapeseed Oil 8 ounce Neufchatel cream cheese, softened 1 (15 ounce) can pumpkin puree 1 tablespoon brown sugar 1 1/2 tablespoons Wildtree Pumpkin Pie Cheesecake Blend 1 teaspoon vanilla 1 cup chopped pecans, optional |
Method of Preparation |
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| Preheat oven to 350°F. Crush the gingersnaps to create crumbs. Add the Natural Grapeseed Oil, stir well to combined. Spread on baking sheet. Toast in the oven 3-5 minutes until crumbs start to brown set aside to cool. Using an electric hand mixer blend the cream cheese, pumpkin puree, brown sugar, Pumpkin Pie Cheesecake Blend and vanilla until smooth, about 2 minutes. Spoon half of the gingersnap crumbs into 6 small glasses, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes. Garnish with whipped cream and pecans if desired. | |
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