Monday's recipe (11/19/12) - Aimee Fortney's quick and easy indi - WSMV News 4

Monday's recipe (11/19/12) - Aimee Fortney's quick and easy individual pumpkin cheesecake trifles

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Do the words, "quick and easy" even go in the same breath as "Thanksgiving meal?" They certainly can! You can make everything ahead and keep it in the refrigerator; both the pumpkin mixture and the whipped cream, in separate, sealed containers. Assemble when you are ready to serve to prevent the cookie crumbs from being soggy; or if you want them softer, go ahead and make in advance! Happy Thanksgiving!

Aimee Fortney's quick and easy individual pumpkin cheesecake trifles
1 (8 ounce) block cream cheese, softened
1 can pure pumpkin puree
1/4 cup sugar (brown sugar or white sugar may be used)
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
Gingersnap cookie crumbs (about 2 Tablespoons per trifle)
Cinnamon whipped cream (recipe below)
Gingersnap cookies for topping/garnish

In a bowl, stir together softened cream cheese, pumpkin, sugar, vanilla and spices. Set aside. Crumble 12-15 Gingersnap cookies in a zip-top bag to make crumbs. In glasses of your choice (wine glasses are always special and look beautiful) place about 2 Tablespoons of the gingersnap crumbs then add pumpkin cheesecake mixture. Add cinnamon whipped cream on top. Repeat layers, if desired. Garnish with a sprinkle of cookie crumbs and a Gingersnap to the top. Enjoy!

Place bowl and beaters in freezer for at least 10 minutes prior to making whipped cream to ensure they are cold.  

1 cup heavy whipping cream
1/4 cup to 1/3 cup sugar
1/2 teaspoon cinnamon

Pour heavy whipping cream into bow.  Beat heavy whipping cream until it starts to thicken, and slowly add sugar.  You can add any kind of flavoring that you desire, for this, add cinnamon, to make cinnamon whipped cream!

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