Pumpkin Cheesecake Pots

What do we need:

• 1 cup graham cracker crumbs
  
• 1 tablespoon butter, melted
  
• 8 oz. cream cheese
  
• 1/4 cup granulated sugar
  
• 1/4 cup brown sugar
  
• 1/4 cup half-and-half
  
• 1 teaspoon vanilla extract
  
• 14 ounces pumpkin puree
  
• 1/2 teaspoon pumpkin pie spice
  
• 1/4 cup chopped pecans
  
• 4 whole pecan halves
  
• sweetened whipped cream for garnish

Steps:

• Mix graham cracker crumbs and melted butter well. Set aside.
  
• Beat cream cheese in an electric mixer until smooth and softened.
  
• Add sugars, half-and-half and vanilla, mix well.
• Add pumpkin and pumpkin pie spice and mix on medium until well incorporated.
  
• In two individual serving dishes, layer graham cracker crumbs, pumpkin mixture and pecans twice, ending in the pecans.
• Refrigerate for at least an hour.
  
• Top with whipped cream, a dash of pumpkin pie spice and pecan halves for garnish.

Source: Back to her roots

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