Vines and Cheesecake

A little something different, we made these paper pumpkins. Somehow we skipped over accordion paper folding crafts so we have never done anything like this before. It was fun to do something a little different. It was simple though we found getting them stapled together more complicated than I would have guessed.

You can find the project here

How about something tasty? One of my favorite things in the fall is Pumpkin Custard but I haven’t found a good recipe. I found this “no bake pumpkin cheesecake” and just had to give it a try. I was not crazy about the cookie crumble on the bottom but everything else was spot on. Will definitely make it again, without the cookies (unless I can find some Swedish ginger snaps).

You will need:

  • 18 round gingersnaps, or Biscoff cookies crushed
  • 2 TB unsalted butter melted
  • 1 1/2 c heavy cream divided
  • 8 oz cream cheese
  • 1/2 c brown sugar packed
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch ground cloves
  • 1/4 tsp salt
  • 14 oz can pumpkin puree chilled

In a small bowl mix together cookies and melted butter. Press into the bottom of 6 ramekins or jelly jars (I used mugs).

With stand mixer whip heavy cream until stiff

In a separate bowl beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, clove, ginger, and salt. Beat for two minutes. Using a spatula fold in the pumpkin puree then 3/4 of the whipped cream.

Scoop into a ziplock bag, cut off the corner and pipe over the cookie “crust” (alternately use piping bag). Place the remaining whipped cream into a second ziplock bag (or piping bag) and pipe on top of the deserts. Garnish with a sprinkle of cinnamon and serve immediately or refrigerate for up to 24hours. Find the recipe here This is a quick and delicious desert that will wow your family and friends.

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