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…
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