Ingredients
Scale
- 1 1/2 cups (150 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (120 g) pumpkin puree
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (15 g) powdered sugar
- Whipped cream, for topping
- Ground cinnamon or crushed graham crackers, for garnish
Instructions
- Line a 12-cup muffin pan with paper liners and combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the liners and chill.
- Beat the softened cream cheese with sugar until smooth and creamy.
- Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Mix until smooth and evenly combined.
- Whip the cold heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cheesecake mixture until smooth and fluffy.
- Divide the filling evenly over the chilled crusts and smooth the tops.
- Refrigerate for at least 4 hours, preferably overnight, until firm.
- Top with whipped cream and a sprinkle of cinnamon or crushed graham crackers before serving.
- Prep Time: 15
- Category: Baking
- Cuisine: American