Lisa's Southern Kitchen

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Ingredients:

Crust:

• 20 Gingersnap Cookies, crumbs

• 2 tbsp. Melted Butter

Pumpkin Pie Cheesecake:

• 1 can Pumpkin Pie Puree

• 2 tsp. Pumpkin Pie Spice

• 2 tbsp. Light Brown Sugar

• 2 cups Powdered Sugar

• 1 tsp. Vanilla Extract

• 1 package Cream Cheese, softened

Toppings:

• 1 container Cool Whip Topping

• Ground Cinnamon

Instructions:

Crust:

1. In a food processor add in cookies, pulse until crumbs and add in the melted butter until completely blended.
2. Spoon the cookie crumbs in the bottom of mason jars or mini glass trifle.

Pumpkin Pie Cheesecake:

1. In a bowl of stand up mixer add in cream cheese, pumpkin puree and brown sugar, beat well until smooth.
2. Add in the powdered sugar beat well until combined. Add in pumpkin spice and vanilla extract, beat well until combined.
3. Spoon the pumpkin puree filling on top cookie crust.
4. Top with cool whip topping and sprinkle with cinnamon.