Hello TomKat Studio friends! I’m Jessica, back with another fun idea to incorporate into your upcoming holiday celebrations! Let’s face it. The holidays can leave you feeling like you are a slave to the kitchen with all of the feasting, baking, cookie exchanges and entertaining we all do. And if you are like me I’ve got more dessert ideas and recipes to create than I really have time to make. I was determined to come up with ways to still have all of my holiday favorites without all of the fuss. These “Deconstructed Mini Pumpkin Cheesecakes” are one of the recipes I came up with that fit the bill. The idea behind a deconstructed dish – savory or sweet – is to provide the flavor combination of the original dish using an alternate presentation from the traditional serving style.

I first decided what I wanted my easy “crust” to be. In this case, I chose crumbled gingersnap cookies. I then topped my crust with a no-bake pumpkin cheesecake filling, added some whipped topping, sprinkled it with nutmeg, tossed on a few pecans and finished it off with a whole gingersnap cookie for presentation. Easy!!

These mini Deconstructed Pumpkin Cheesecakes are not only adorable…they taste great and the simple preparation will allow you less time in the kitchen and more time to spend with your guests. See the recipe at the bottom of the post.

INGREDIENTS (for 8-10 Mini Pumpkin Cheesecakes)
CRUST
1 Box Gingersnap cookies crushed (or graham crackers if you prefer)
I used 4 cookies per individual serving and crushed mine using a ziploc bag and rolling pin.

PUMPKIN CHEESECAKE FILLING
8oz. cream cheese – softened
15oz. pumpkin puree
1/4 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
14 oz. sweetened condensed milk
12 oz. frozen whipped topping (save some for the topping)

GARNISH OPTIONS
Whipped topping. Nutmeg, cinnamon or pumpkin pie spice. Gingersnap cookie or cinnamon stick. Pecans or other preferred nuts.

INSTRUCTIONS
You will make the Pumpkin Cheesecake filling first and refrigerate overnight for quick assembly the next day. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy. Add the pumpkin puree and spices, mix and beat until combined completely. Be sure to scrape the sides and bottom of the bowl as you go. Add the sweetened condensed milk to the cream cheese mixture and mix until well combined. Remove bowl from mixer stand and fold in the whipped topping. Cover bowl and refrigerator overnight to firm.

Prepare your mini serving cups or bowls. I used these adorable ice cream cups and added a pretty ribbon using double stick tape. Place crushed gingersnap cookies in each cup. Using a spoon add pumpkin cheesecake filling. Top off with whipped topping, spices, nuts and garnish with a gingersnap cookie.

Refrigerate until ready to serve.

Don’t forget your cute wooden forks for gobbling these down!

I will be posting a couple more deconstructed dessert ideas on my blog next week. I hope you’ll stop by to visit.