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Pumpkin Spice Latte Cheesecake Cups {gluten-free}

kept byAbbey_Ashby
recipe byarismenu.com
Notes: 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 12 cups

Serving Size: 1 cup

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Ingredients: 

Crust:
1 cup crushed gingersnap crumbs (I used gluten-free)
1/2 tsp espresso powder
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)

Cheesecake:
1 lb reduced fat cream cheese, at room temperature
1/2 cup pumpkin puree
2/3 cup brown sugar
2 eggs
1/2 tsp pumpkin pie spice
1/2 tsp espresso powder
1 tsp vanilla extract

Garnish:
Whipped cream
Freshly ground nutmeg


 

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