Drink & Dish: Pumpkin Spice Latte Cheesecake Cups {gluten-free}
INGREDIENTS
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For the gingersnap crust:
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1 cup crushed gingersnap crumbs (I used gluten-free)
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1/2 tsp espresso powder
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1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)
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For the cheesecake:
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1 lb reduced fat cream cheese, at room temperature
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1/2 cup pumpkin puree
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2/3 cup brown sugar
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2 eggs
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1/2 tsp pumpkin pie spice
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1/2 tsp espresso powder
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1 tsp vanilla extract
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For garnish:
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Whipped cream
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Freshly ground nutmeg
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