• 1.5 pounds cream cheese, softened
• 1 packet Cafe Bustelo instant coffee
• 1 cup sugar, divided
• 1 Tbsp pure vanilla extract
• 3/4 can pumpkin purée
• 2/8 melted butter
• 4.8oz Graham’s cracker, crumbled
• 3 whole eggs
• 2 Tbsp pumpkin spice
Place cream cheese in mixer with a paddle and mix low, add pumpkin spice, coffee, 3/4 cups sugar, vanilla extract, and pumpkin purée. Mix until smooth. Add one egg at a time until all eggs are fully incorporated.
Graham Cracker Crust
Mix melted butter, graham cracker crumbles, and remaining sugar. Set to the side for later use.
Line muffin pan with cupcake liners. Then place a Tbsp of crackers mix in each. Push down on graham cracker to pack tight. Spoon batter on top 3/4 of the way. Bake at 325 25-30 min or until cheesecake is set.
Allow to rest, then refrigerate for 2 1/2 hours.
Top with whip topping and enjoy!