Start by preparing the graham cracker crust. In a food processor, pulse the graham cracker sheets until they become fine crumbs. This will take only a few pulses. You want them fine but not dust—aim for a sandy texture.
Next, transfer the crumbs to a medium bowl and add the ground cinnamon, sugar, and melted unsalted butter. Stir everything together until the crumbs are well-coated and resemble wet sand.
Line a cupcake pan with cupcake liners. This is where the individual cheesecakes will take shape. Place one tablespoon of the graham cracker mixture in the bottom of each liner. Use your fingers to press down on the crumbs firmly, creating a solid crust.
Now, let’s work on the cheesecake filling. In a large bowl, combine the fat-free cream cheese, vanilla extract, and sugar. Using an electric hand mixer, beat the mixture until it’s fluffy and creamy. This should take about two minutes; you want it smooth with no lumps.
Once your cream cheese mixture is fluffy, gently fold in the fat-free Cool Whip. Be careful not to deflate it too much; you want to maintain that light texture.
In a separate small bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and allspice. Mix until everything is well incorporated and fragrant.
Take two-thirds of the cheesecake mixture and add it to the pumpkin mixture. Stir gently until combined, being careful to keep it smooth and free of lumps.
Now it’s time to assemble! Fill each cupcake liner with the cheesecake mixture evenly, just below the top. Then, take small dollops of the pumpkin mixture and place three dots onto the cheesecake batter in each liner.
Using a toothpick or a skewer, gently swirl the two mixtures together for that beautiful marbled effect. Don’t overdo it; you want to see both colors.
Finally, place the cupcake pans in the fridge to chill for at least three hours, or until they are firm. This step is critical—impatience is not your friend here! Once chilled, serve them cold and enjoy every bite!
