Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 8 ounces cream cheese, softened to room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1.5 cups whipped topping (or homemade whipped cream)
- Extra whipped cream and pecans for garnish (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture looks like wet sand. Evenly distribute the crumbs into the bottom of six small mason jars or dessert glasses. Use the back of a spoon or a small pastry tamper to press the crumbs down firmly to create a solid 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 lumps. Scrape down the sides of the bowl to ensure everything is well-incorporated.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat on low speed until the color is uniform and the spices are evenly distributed. Be careful not to overmix at this stage; you just want a smooth, orange-tinted batter.
- Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture. Use a slow, circular motion to incorporate the air, which gives the cheesecake its light and airy texture. Continue folding until no white streaks remain and the filling is fluffy.
- Pipe or spoon the cheesecake filling into the jars over the graham cracker crust. Smooth the tops with a spoon or leave them with a rustic swirl. Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the filling to set. Just before serving, top with an extra dollop of whipped cream and a sprinkle of pumpkin pie spice or pecans.
- Cook Time: 20 minutes