# 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 - In a small bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar. Stir thoroughly until the mixture is moist and cohesive.
02 - In a second bowl, blend together pumpkin puree, maple syrup, ground cinnamon, ground nutmeg, ground cloves, and a pinch of salt until a smooth consistency is achieved.
03 - Using an electric hand mixer or stand mixer, beat softened cream cheese, powdered sugar, and vanilla extract until creamy and homogeneous. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to develop a light, aerated cheesecake layer.
04 - Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each shooter glass or mini parfait cup, pressing gently to form the base.
05 - Add a layer of the cheesecake mixture over the graham cracker base, followed by a layer of the spiced pumpkin. If cups allow, repeat layers as desired, ending with the cheesecake mixture on top for optimal presentation.
06 - Finish each shooter with whipped cream, a light dusting of ground cinnamon, and a sprinkle of chopped pecans if preferred.
07 - Place the assembled shooters in the refrigerator to chill for at least 1 hour to enhance flavor and achieve the ideal texture prior to serving.
