9-12 graham crackers (a sleve approx.) crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin (NOT pumpkin pie filling)
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping thawed and divided


In a medium bowl, combine graham craker crumbs and butter. Divide the crumbs into the bottoms of your serving glasses. Gently press crumbs to form an even layer of crust.

In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.

Use a spatula or spoon to gently fold in half of the whipped topping. Combine ingredients until no streaks remain.

Spoon a layer of pumpkin cheesecake onto the graham cracker crust followed by a layer of whipped topping. Repeat layers until your serving glass reaches the top of your glass or jar.

Store cheesecakes in the refrigerator until ready to serve. If desired, garnish with more crushed graham cracker crumbs. Enjoy!


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