Ginger-Pumpkin Cheesecake Parfaits

For the gingersnaps:

Ingredients:

• 2 cups sifted all-purpose flour

• 1 tablespoon ground ginger

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 3/4 cup shortening

• 1 cup white sugar

• 1 egg

• 1/4 cup dark molasses

• 1/3 cup cinnamon sugar

Method:

1. Preheat oven to 350 degrees.

2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses.

4. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.

5. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

For the parfaits:

Ingredients:

· 3 tablespoons butter

· 1lb gingersnap cookies

· 2 – 8 ounce packages cream cheese

· 1 cup pumpkin puree

· ½ cup plus 2 tablespoons sugar, divided

· 2 teaspoons pumpkin pie spice

· 1 teaspoon vanilla

· 1 cup heavy whipping cream

· Garnish with pie spice and gingersnap cookies

Method:

1. In a medium skillet, melt butter over medium heat. Add crushed gingersnaps and cook, stirring constantly for 2 minutes or until lightly toasted. Remove from pan immediately and cool.

2. With a hand mixer or in a stand mixer, beat cream cheese at medium speed until smooth. Add pumpkin puree, ½ cup sugar, pumpkin pie spice and vanilla, beating until just combined. In parfait glasses, layer crushed gingersnaps and cream cheese mixture as desired, starting with the gingersnaps. Cover and chill for 1 hour.

3. In a small bowl, beat whipping cream and remaining sugar at medium-high until soft peaks form. Dollop whipped cream over parfaits and top with a gingersnap cookie. Sprinkle with pumpkin pie spice. Enjoy!