Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 ½ cups whipped topping (like Cool Whip) or whipped heavy cream
- Optional: Additional whipped topping and cinnamon for garnish
Instructions
- In a small mixing bowl, combine the graham cracker crumbs and the melted butter. Stir them together until the crumbs are evenly moistened. Distribute the mixture evenly among six dessert cups or small glass jars, pressing down lightly with a spoon or the bottom of a small glass to create a firm base.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer. Continue mixing on medium speed until the mixture is completely smooth and free of any lumps.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat again on low to medium speed until the pumpkin is fully incorporated and the color is a uniform, beautiful orange.
- Using a rubber spatula, gently fold in the 1 ½ cups of whipped topping. Do this slowly to keep the air in the mixture, which ensures your cheesecake cups stay light and fluffy. Continue folding until no white streaks remain.
- Spoon or pipe the pumpkin cheesecake mixture into the prepared cups over the graham cracker crust. If you want a cleaner look, using a piping bag or a plastic bag with the corner snipped off works wonders for filling the jars neatly.
- Place the cups in the refrigerator for at least 2 hours. This allows the cheesecake filling to firm up and the flavors to develop. For the best results, you can even leave them in the fridge overnight.
- Cook Time: 2 hours 20 minutes (includes chilling)
- Diet: Vegetarian