These fun shooters are another way to enjoy pumpkin pie. I’m pretty sure I’ve never met a cheesecake I didn’t like and I would pick pumpkin pie cheesecake over regular pumpkin pie any day.
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake shooters, cream cheese, egg whites, graham cracker crumbs, no bake cheesecake filling, pumpkin pie cheesecake, pumpkin pie spice, pumpkin puree
Servings: 5servings
Author: Beth
Ingredients
Pumpkin Cheesecake
8ozcream cheese, room temperature
1cuppumpkin puree
½tsppumpkin pie spice
Graham cracker crumbs2 tbsp per shooter
Meringue
2largeegg whites
¼tspcream or tartar
4tbspsugar
Instructions
Pumpkin Pie Cheesecake
Add about 2 tbsp graham cracker crumbs into each glass. I used 5oz glasses.
In a mixing bowl, beat the cream cheese using an electric mixer until smooth, 1-2 minutes.
Add the pumpkin puree and pumpkin pie spice, and beat until incorporated, 1-2 minutes.
Pipe or spoon the cheesecake into the glasses.
Cover each glass with plastic wrap and refrigerate until ready to use.
Meringue
In a mixing bowling, beat the eggs whites and cream of tartar.
When the egg whites foam, begin adding the sugar one tablespoon at a time.
Continue beating until stiff, glossy peaks form. Spoon the meringue over the cheesecake, using a spoon to create peaks.
Use a kitchen torch to lightly brown the meringue.