Ingredients
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9 graham cracker sheets, plus more to garnish
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4 tbsp melted butter
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1 (12 oz) container cream cheese
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2/3 cup sugar
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1 (15 oz) can pumpkin puree
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1/2 tsp pumpkin pie spice
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1 tsp vanilla extract
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1/2 (8 oz) container whipped topping, thawed
Steps
1
Line a cupcake tin with 12 paper liners. In a food processor, pulse the graham crackers with the melted butter. Divide graham cracker mixture evenly between the cupcake liners and gently press the mixture down with the back of a spoon.
2
In the bowl of an electric mixer, or with a hand mixer, blend together cream cheese, sugar, pumpkin purée, pumpkin spice, and vanilla extract until light and fluffy, 2 min. Divide filling between cupcake liners. Let cheesecake set in the freezer for at least 1 hour.
3
Dollop cheesecakes with whipped topping and garnish with crumbled graham cracker.
