Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ cups whipped topping (like Cool Whip) or stiffly peaked heavy cream
- Extra whipped cream and pecans for garnish
Instructions
- Combine the Graham cracker crumbs and the melted butter in a medium bowl. Stir the mixture until it resembles wet sand. Distribute the crumbs evenly among six small glass jars or ramekins. Use the back of a small spoon or a cocktail muddler to press the crumbs firmly into the bottom of each jar. Set the jars aside while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it is completely smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Continue beating on medium speed until the ingredients are fully incorporated and the mixture is fluffy. Gently fold in the whipped topping with a spatula until no white streaks remain.
- Spoon the cheesecake mixture into the jars on top of the Graham cracker crust. For a cleaner look, you can transfer the filling into a large piping bag and pipe it into the jars. Smooth the tops with a spoon or create a decorative swirl. Cover the jars with lids or plastic wrap and refrigerate for at least two hours to allow the filling to set. Just before serving, top with an extra dollop of whipped cream and a sprinkle of pecans or a dash of cinnamon.
- Cook Time: 20 minutes