Chill your bow and whisk for at elast 10 minutes in the fridge. Pour thie whipping cream in your bowl and beat until soft peaks form. Transfer the cream to a medium bowl and set aside.
Beat the cream cheese until smooth. Add in the pumpkin and beat until well combined. Add in the sugar, pumpkin spice, and vanilla extract. Beat well until smooth.
Slowly folw the whipped cream into the cheesecake mixture, being careful not to overmix. Set aside in the refrigerator.
Mix together the melted butter, graham cracker crumbs, sugar, and cinnamon together.
Fill the bottom of your serving cups with the graham cracker mixture. I used about a scant ¼ cup in the bottom of my four cups. Evenly divide half the mixture into all of the cups, then sprinkle more of the graham cracker mixture over the cheesecake. Top with the remaining cheesecake, then the remaining graham cracker crumbs. Serve immediately, or chill up to three hours before serving.
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