• 18 store-bought gluten free gingersnaps or graham crackers, crushed to crumbs in the food processor
  • 2 Tbl unsalted butter, melted
  • 1 1/2 c heavy cream
  • 3 Tbl Better Batter Corn-Free Powdered Sugar
  • 1 (8 oz.) block cream cheese
  • 1/2 c brown sugar, packed
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch ground cloves
  • 1/4 tsp salt
  • 1 (14 oz) can canned pumpkin puree, chilled


Prepare the cookie crumb layer. In a small bowl combine gingersnap crumbs and melted butter, mix until evenly coated. Press into the bottom of 6 jars or small glasses, approx 4-6 oz in size. Make the whipped cream. In a medium bowl, use a handheld electric mixer to whip the heavy cream until stiff, approximately 3-5 minutes on high. Add the powdered sugar and whip one additional minute. Use a spatula to spoon all of the whipped cream into a zip top bag. Wash and dry the beaters. Make the cheesecake layer. In a separate mixing bowl, beat the cream cheese until fluffy. Add the brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt and beat for 2 minutes. Using a spatula, fold in the pumpkin puree, then three-quarters of the whipped cream. Scoop the cheesecake mixture into a large zip top bag. Trim the corner to make a piping bag. Pipe pumpkin cheesecake filling over the gingersnap layer. Snip the corner of the whipped cream bag and pipe a layer on cream on the top. Garnish with a sprinkle of cinnamon, nutmeg, leftover cookie crumbs, or caramel. Serve immediately or refrigerate for up to 24 hours. Adapted from Lil Luna