Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- ½ teaspoon ground cinnamon
- For the Cheesecake Filling:
- 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 cup heavy whipping cream (or 2 cups whipped topping)
- For Garnish:
- Extra whipped cream
- A sprinkle of cinnamon or nutmeg
- Pecans or gingersnap crumbs (optional)
Instructions
- Prepare the Graham Cracker Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir the mixture until it resembles wet sand. Evenly distribute the crumbs into the bottom of six small glass jars or ramekins. Use the back of a spoon or a small pestle to press the crumbs down firmly to create a solid base. Set the jars aside while you prepare the filling.
- Create the Pumpkin Cheesecake Mixture: In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and lump-free. Add the pumpkin puree, vanilla extract, and pumpkin pie spice, beating on medium speed until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a spatula. This keep the filling light and airy rather than dense.
- Assemble and Chill: Spoon the pumpkin cheesecake mixture over the prepared crusts in each jar. You can also use a piping bag for a cleaner, more professional look. Smooth the tops with a spoon or leave them with rustic peaks. Cover the jars with plastic wrap or lids and refrigerate for at least 3 hours, or ideally overnight. Before serving, top with a dollop of fresh whipped cream and a sprinkle of spices.
- Cook Time: 20 minutes