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Export 10 ingredients for grocery delivery
Step 1
Line 18 slots of 2 standard 12 slot muffin tins with cupcake liners. Set aside.
Step 2
Melt butter in a large bowl.
Step 3
Stir in graham cracker crumbs.
Step 4
Fill each slot with a heaping tablespoon.
Step 5
Press down with the bottom of the tablespoon so an even crust forms.
Step 6
Freeze for 30 minutes.
Step 7
In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt together until well combined.
Step 8
Fold in the cool whip.
Step 9
Fill each chilled crust with 1/4 cup cheesecake mixture and gently press down and smooth with the back of a spoon or your fingers.
Step 10
Chill in the fridge for at least an hour.
Step 11
To serve: top with more cool whip, caramel, and nuts.
Step 12
Place leftovers in a covered tupperware container in the fridge.
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