With creamy spiced pumpkin and rich chocolate cookie in every bite, these cheesecakes are packed with flavor that can make even the best pumpkin pie jealous.
9 chocolate-sandwich cookies
1½ Tbs. melted butter
1 envelope *(.25 oz.) *plain gelatin
*16 oz. cream cheese, *at room temp.
1 can **(14 oz.) sweetened condensed milk**
½ cup pumpkin puree
1 tsp. pumpkin-pie spice
¼ cup heavy cream
¼ cup chocolate chips
¾ cup whipped topping
In processor, pulse cookies and butter 8 times or until fine crumbs form. Press crumbs into bottom of wells of 12-well mini-cheesecake pan.
In microwave-safe bowl, sprinkle gelatin over 2 Tbs. cold water. Let sit 5 min.; microwave 30 sec. or until melted. In processor, puree next 4 ingredients and gelatin 2 min. or until smooth; spoon into pan. Chill 1 hr. or until set.
In pot, bring cream just to a boil; remove from heat. Add chocolate; stir until smooth. Spoon chocolate sauce into pan. Chill 30 min. or until set; unmold. Pipe on whipped topping.
Active time: 20 min. Total time: 2 hrs.
Per serving: Cal. 340 Pro. 6g Carb. 30g Fiber 1g Sug. 25g Chol. 65mg Sod. 225mg Total fat: 25g Sat. 13g Trans. 1g
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