Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 2 cups whipped topping (or homemade whipped cream), divided
- Optional: Pecans or extra graham cracker crumbs for garnish
Instructions
- Step 1: Prepare the Graham Cracker Crust. In a small mixing bowl, combine the graham cracker crumbs, melted butter, and one tablespoon of sugar. Stir the mixture until it resembles wet sand. Distribute the mixture evenly among six small glass jars or ramekins. Use a small spoon or the end of a wooden spatula to press the crumbs firmly into the bottom of each jar. Set the jars aside while you prepare the filling.
- Step 2: Cream the Base. In a large mixing bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer. Continue mixing until the texture is smooth and no lumps remain. Scrape down the sides of the bowl to ensure everything is fully incorporated. Add the vanilla extract and pumpkin pie spice, then beat for another 30 seconds.
- Step 3: Fold in the Pumpkin and Cream. Add the pumpkin puree to the cream cheese mixture and mix on low speed until combined. Gently fold in one cup of the whipped topping using a spatula. Use a folding motion—lifting from the bottom and turning over—to keep the filling light and airy. Avoid over-mixing, as this can cause the cheesecake filling to lose its fluffy structure.
- Step 4: Assemble the Jars. Pipe or spoon the pumpkin cheesecake mixture into the prepared jars on top of the graham cracker crust. If you want a clean look, use a piping bag with a large round tip. Smooth the tops with a spoon or leave them with a rustic swirl. Place the jars in the refrigerator to chill for at least two hours to allow the filling to set properly.
- Step 5: Garnish and Serve. Just before serving, top each jar with a generous dollop of the remaining whipped topping. Sprinkle a little extra pumpkin pie spice, crushed graham crackers, or chopped pecans on top for added texture. Serve cold directly from the refrigerator.
- Cook Time: 20 minutes