Ingredients:

  • 120 g Digestive Biscuits (or Graham Crackers), finely crushed
  • 4 Tbsp melted Unsalted Butter
  • 1 Tbsp Light Brown Sugar, packed
  • 1/2 tsp Ground Cinnamon (for base)
  • 8 oz block softened Full-Fat Cream Cheese
  • 1/2 cup sifted Powdered Sugar (Icing Sugar)
  • 1/2 cup Pure Pumpkin Purée
  • 1 cup cold Heavy Cream (Double Cream), for filling
  • 1 tsp Vanilla Extract
  • 1 tsp Mixed Spice (or Pumpkin Pie Spice)
  • Pinch Salt
  • 1/2 cup cold Heavy Cream (Double Cream), for garnish
  • 1 Tbsp Powdered Sugar (Icing Sugar), for garnish
  • Ground Cinnamon or Mixed Spice, for dusting

Instructions:

  1. Stage 1: Prepare the Spiced Biscuit Base. Crush the digestive biscuits and cinnamon until fine crumbs form using a food processor or rolling pin.
  2. Combine the melted butter and brown sugar with the crumbs. Mix thoroughly until the mixture resembles damp sand.
  3. Spoon 1-1.5 tablespoons of the base mixture into the bottom of each shooter glass. Press down lightly to create a compact, even layer. Place the glasses in the refrigerator to chill.
  4. Stage 2: Create the Pumpkin Cheesecake Filling. In a separate, chilled bowl, whip the 1 cup of heavy cream until stiff peaks form. Set aside.
  5. In the mixer bowl, beat the softened cream cheese until completely smooth and lump-free (about 2 minutes).
  6. Beat in the powdered sugar, mixed spice, vanilla extract, and pinch of salt until fully incorporated.
  7. Beat in the pure pumpkin purée just until combined. Do not overmix.
  8. Gently fold the reserved stiffly-whipped cream into the pumpkin mixture in two additions using a rubber spatula to ensure the filling remains light and fluffy.
  9. Stage 3: Assembly and Chilling. Transfer the cheesecake filling into a piping bag fitted with a large round nozzle (optional, but recommended for clean presentation).
  10. Pipe the filling into the chilled shooter glasses, directly on top of the biscuit base, filling them almost to the rim.
  11. Set the assembled shooters in the refrigerator and chill for a minimum of 3 hours, or preferably 4 hours, to allow the filling to set firmly.
  12. Stage 4: Garnish and Serve. Just before serving, whisk the remaining 1/2 cup heavy cream with 1 tablespoon of powdered sugar until soft peaks form.
  13. Top each shooter with a dollop of fresh whipped cream and dust lightly with ground cinnamon or mixed spice. Serve immediately.