Ingredients

1 cup graham cracker crumbs (about 7 sheets)

4 tablespoons unsalted butter, melted

1 package cream cheese, softened (8 oz.)

1/3 cup powdered sugar

3 tablespoons brown sugar

1/2 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

Pinch of salt

3/4 cup thawed whipped topping

Whipped cream, for topping

Additional graham cracker crumbs, for garnish

Instructions

Step 1: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth, about one to two minutes.

Step 2: Add the pumpkin puree, vanilla extract, powdered sugar, brown sugar, pumpkin pie spice, ground cinnamon, and a pinch of salt. Mix until all ingredients are well combined.

Step 3: Gently fold in 3/4 cup of thawed whipped topping using a spatula. Set the pumpkin cheesecake mixture aside.

Step 4: Prepare the crust by placing graham crackers in a plastic storage bag and crushing them with a rolling pin until fine crumbs form.

Step 5: Transfer the crumbs to a clean mixing bowl and stir in the melted butter using a fork until evenly combined.

Step 6: Assemble the cheesecake jars by spooning half of the graham cracker crust evenly into eight 4-oz mason jars. Reserve the other half for a second layer.

Step 7: Add one large spoonful of the pumpkin cheesecake mixture to each jar. Use the back of a spoon to spread evenly, then add the remaining graham cracker crumbs on top.

Step 8: Refrigerate the jars for about four hours until the cheesecake sets.

Step 9: Before serving, top each jar with a dollop of whipped cream. Optionally, sprinkle with additional graham cracker crumbs, a pinch of cinnamon, or drizzle warm caramel sauce for extra flavor.

Tips & Variations

Use a store-bought pumpkin pie spice blend or mix your own with cinnamon, nutmeg, ginger, and cloves for authentic flavor.

For a dairy-free version, substitute cream cheese and whipped topping with vegan alternatives.

If you prefer a sweeter cheesecake, increase the brown sugar by one tablespoon.

Serve these cheesecakes in mini glasses or ramekins if mason jars are unavailable.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but it must be cooked and pureed until smooth before using. Canned pumpkin puree is convenient and has a consistent texture ideal for this recipe.

Is it necessary to chill the cheesecake for four hours?

Yes, chilling allows the cheesecake to firm up and develop its flavors. If short on time, chilling for at least two hours will help, but longer is best for the perfect texture.