2 cups Ginger snap cookies, processed in food processor (reserve some for garnish)
1/2 cup butter, melted
24 oz Cream cheese, softened
1 cup Heavy whipping cream
15 oz (1 can) Pumpkin puree
1 cup powdered sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp vanilla
Bourbon whipped cream (optional for garnish)
1 cup heavy whipping cream
1/4 cup powdered sugar, sifted
1 1/2 tbl bourbon
In a small mixing bowl, combine processed ginger snaps and melted butter. Stir to combine.
Put 2 tbl of the gingersnap crust into each Solo cup and press down with another 9 oz Solo cup to form the crust.
In a large mixing bowl, combine the heavy whipping cream and cream cheese and beat on high until light and fluffy, 4 minutes.
Add the powdered sugar, pumpkin puree and spices and vanilla and beat until smooth.
Spoon the cream cheese mixture on top of the ginger snap crust in each solo cup.
Cover and refrigerate for 6 hours.
To make the bourbon whipped cream
In a medium bowl, whip cream until soft mounds form. Gradually add powdered sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill and pipe on top of individual cheesecakes. Serve with a gingersnap cookie