Ingredients

The following ingredients have 1 Servings
  • ¼ cup graham cracker crumbs
  • 1 tablespoon salted butter (melted)
  • 2 ounces cream cheese (softened)
  • 3 tablespoons canned pumpkin puree ((not pie filling))
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • pinch ground cloves
  • ½ cup heavy cream ((4 ounces))

Instruction

  • Place graham crackers in a zip top bag and roll with a rolling pin or heavy can to crush.
  • Pour crumbs into a small bowl and stir in melted butter.
  • Spoon crumbs into a dessert dish and press down with the back of a spoon. Set aside.
  • In a small bowl, mix together the cream cheese, pumpkin, sugar, vanilla, cinnamon, nutmeg, and cloves. Set aside.
  • Pour the heavy cream into the bowl of a stand mixer or mixing bowl and whisk until stiff peaks form, 2-3 minutes.
  • Fold the whipped cream into the cream cheese/pumpkin mixture.
  • Spoon over the graham cracker crust and refrigerate for at least 20 minutes. (The longer the cheesecake stays in the refrigerator, the more firm it becomes while still having a mousse-like consistency.