# Components:
→ Graham Cracker Layer
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons brown sugar
→ Pumpkin Layer
04 - 1 cup canned pumpkin puree
05 - 2 tablespoons maple syrup
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves
09 - pinch of salt
→ Cheesecake Layer
10 - 8 ounces cream cheese, softened
11 - 1/3 cup powdered sugar
12 - 1/2 teaspoon vanilla extract
13 - 1/2 cup heavy cream
→ Topping
14 - 1/2 cup whipped cream
15 - 1/4 teaspoon ground cinnamon, for dusting
16 - 2 tablespoons chopped pecans (optional)
# Method:
01 - Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl. Mix until ingredients are evenly moistened.
02 - In a separate bowl, whisk together pumpkin puree, maple syrup, ground cinnamon, nutmeg, cloves, and a pinch of salt until smooth and well-blended.
03 - Beat softened cream cheese, powdered sugar, and vanilla extract in a bowl until creamy and smooth. Whip the heavy cream in another bowl to stiff peaks, then gently fold the whipped cream into the cream cheese mixture to create a light and aerated cheesecake base.
04 - Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each shooter glass or mini parfait cup. Gently press the base mixture.
05 - Layer the cheesecake mixture over the graham base, followed by the pumpkin mixture. Repeat layering if glass size allows, ending with a cheesecake layer at the top.
06 - Top each shooter with whipped cream, lightly dust with ground cinnamon, and sprinkle with chopped pecans if desired.
07 - Refrigerate shooters for at least 1 hour to improve flavor and texture before serving.
