Seasonal fall favorite Prairie Farms pumpkin spice milk is blended with fall spices, cream cheese, whipping cream and gingersnap cookie pieces. A cold and creamy treat for autumn.
18cookiesGinger snaps or your favorite cookies, crushed
2TbspPrairie Farms butter, unsalted, melted
1 1/2cupsPrairie Farms Heavy Whipping Cream
8ozPrairie Farms cream cheese
1/2cupBrown sugar, packed
1tspvanilla extract
3/4 tspcinnamon, ground
1/4tspNutmeg, ground
1/4tspGinger, ground
pinchCloves, ground
1/4tspsalt
14ozcanPumpkin Puree, chilled
Directions:
In a small bowl, combine crushed cookies and butter. Mix until evenly coated. Press into the bottom of 6 jars or glasses.
Using an electric mixer, whip cream until stiff peaks form.
In a separate mixing bowl, beat cream cheese until fluffy. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, salt and beat for 2 minutes.
Using a spatula, fold in pumpkin puree, then ¾ of the prepared whipped cream.
Spoon pumpkin cheesecake evenly into jars. Add the remaining whipped cream into a piping bag, or a Ziploc bag with a cut corner, and pipe on top. Garnish with a sprinkle of cinnamon, nutmeg, or left over cookie crumbs.
Serve immediately or refrigerate for up to 24 hours.