We used Oreos to give these spiced-right treats chocolatey appeal, but gingersnaps would be just as delicious.
9 chocolate-sandwich cookies
1½ Tbs. melted butter
1 (¼ oz.) env. unflavored gelatin
2 (8 oz.) pkgs. cream cheese, at room temp.
1 (14 oz.) can 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.