Snappy Pumpkin Sandwiches

This KICKS Kitchen recipe is chilled yet fall-ish, using gingersnaps and pumpkin. Yummy! Find your favorite pumpkin cheesecake recipe and turn it into something new and different by putting it between gingersnap cookies. "Read More" for tips on how we did it.

 

 

 

 

 

 

 

 

What we used:

• pumpkin cheesecake
• homemade gingersnap cookies

1. We made our pumpkin cheesecake using our favorite recipe. If you don't have one, you can look online or at the library for a pumpkin cheesecake recipe. We did not bake ours with a crust, since we planned to make it into sandwiches. To bake without crust, grease a pie pan, pour the batter in, place the pie pan in a roasting pan, and fill the roasting pan up half way with boiling water. Bake for the normal baking time, until firm.

2. After the cheesecake has finished baking, removed it from the oven and allowed to cool to room temperature, then placed it in the fridge to chill for about 3 hours. During this time period, bake the gingersnap cookies. Once again, if you do not have a gingersnap recipe, look online or at the library for one (you may also use store bought gingersnap cookies, or a store bought mix, if you would like). You need about 40, 2 inch cookies. If you bake them yourself, make sure you bake them the full baking time to assure they will be crisp. Remove and allow to cool on cooling rack. Then store in an air tight container until ready to use.

3. Once cheesecake has chilled and set, remove and spoon onto gingersnap cookie, then add one on top to create a sandwich. This makes about 20 sandwiches. Place on wax paper in air tight container, and return to freezer. Eat frozen or remove from freezer and allow to cool for a bit before serving, whichever you prefer.


Quick variation:
Use pumpkin ice cream instead of pumpkin cheesecake.