Description
These Pumpkin Cheesecake Cups combine the classic flavors of fall with the creamy texture of cheesecake in a delightful, easy-to-serve format. Each cup is a perfect blend of spiced pumpkin and rich cheesecake, topped with a light, fluffy whipped cream that melts irresistibly in your mouth.
Ingredients
Crust Ingredients:
1 sleeve graham crackers (approximately 9 crackers)
4 tablespoons unsalted butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
Filling Ingredients:
8 oz (230g) cream cheese, softened to room temperature
15 oz (425g) pumpkin puree
3 teaspoons pumpkin pie spice
1 oz (25g) sugar-free cheesecake-flavored instant pudding mix
14 oz (400g) sweetened condensed milk
12 oz (350g) frozen whipped topping, plus extra for garnish if desired
Instructions
Place the graham crackers in a food processor and pulse into fine crumbs. Add the melted butter, sugar, and brown sugar; pulse until combined.
Spoon the crumbs into individual 9 oz (250g) (266 ml) cups and refrigerate to set while preparing the filling.
In a stand mixer with a paddle attachment, beat the cream cheese until light and creamy.
Add pumpkin, pumpkin pie spice, and pudding mix. Beat until completely mixed, scraping down the sides and bottom of the bowl.
Add sweetened condensed milk and mix until well combined.
Switch to the whisk attachment. On the lowest speed, whisk in the frozen whipped topping. Cover and refrigerate for about an hour to firm up.
Spoon the pumpkin mixture over the crust in each cup. Refrigerate until ready to serve. Garnish with extra whipped topping, if desired.