Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups gingersnap cookies (crushed)
  • 3/4 cup plain non fat Greek yogurt
  • 4 ounces low fat cream cheese (room temperature)
  • 1/4 cup pumpkin puree
  • 5 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of ginger (cloves, and salt)

Instruction

  • Place the gingersnaps in a large ziploc bag, seal it, and use a rolling pin to roll over them until they are fine crumbs.
  • In the bowl of a stand mixer or with a hand mixer add the remaining ingredients.
  • Using the whisk attachment, beat the cheesecake mixture until it is smooth.
  • In 4 (4 ounce) jars layer the crushed gingersnaps and cheesecake (about 2 tablespoons of each per layer).
  • Chill in the refrigerator for an hour before serving.