Almost Instant Pumpkin Cheesecake

Earth & Vine Mandarin Pumpkin Marmalade
9 oz. jar $7.50

Lars Ginger Snaps 10 oz. box $4.29

Tofutti Better than Cream Cheese 8 oz.. $3.59

I love these little individual cheesecakes because they are so quick and easy to make. The crust is a ginger snap cookie and the filling is simply two ingredients mixed together. You can easily cut down the quantity and make just a few at time, although they taste so good that you might want to have some extras ready in the freezer.

Mini Mandarin Pumpkin Cheesecakes

1 jar Earth & Vine Mandarin Pumpkin Marmalade
8 oz package Tofutti Better than Cream Cheese
1 package Lars Ginger Snaps
Pecans, toasted and chopped

Mix cream cheese with 1/2 cup of the Mandarin Pumpkin Marmalade until well combined. I did this by hand but you could use a food processor.
Spoon cheese mixture into a pastry bag or a plastic freezer bag and refrigerate to firm up a bit.
Open the package of Ginger Snaps and place them on a serving plate or baking sheet that will fit in your refrigerator or freezer.
Cut the corner of the plastic bag and pipe the cheese filling onto the ginger snap cookies. Garnish with chopped pecans.
Serve immediately or freeze if not serving them right away. I like them right out of the freezer.

Warning: Red Bell Pepper & Ancho Chili Jam may be addictive

Earth & Vine

Red Bell Pepper & Ancho Chili Jam

9 oz Jar $7.50

There is a reason why we sell so much of this stuff. It is the perfect blend of sweet, juicy red peppers and smoky ancho chilis. Really delicious.

For an easy and impressive appetizer simply pour over cream cheese of your choice or brie (warm the jam first for the brie) and serve with La Panzanella crackers.

Ingredients: Sweet Red Bell Peppers, Cane Sugar, Cider Vinegar, Ancho Chili, Fruit Pectin