Mini Pumpkin Cheesecakes

Ingredients

• 1 cup Crushed Graham Crackers (about 7-8 Graham Crackers)
• 2 tablespoons Brown Sugar (I prefer Dark Brown Sugar)
• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Ginger
• 1/8 teaspoon Ground Nutmeg
• 3 tablespoons Butter
• 8 ounces Cream Cheese, Room Temperature
• 2/3 cup Brown Sugar, Preferably Dark
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon Ground Ginger
• 1 cup Pumpkin Puree
• 2 whole Eggs
• Sweetened Whipped Cream
• Additional Ground Cinnamon For Dusting

Method

1. Preheat oven to 350°F and line a standard 12-cup muffin tin with liners.
2. Combine graham cracker crumbs, brown sugar, cinnamon, ginger, and nutmeg. Stir in melted butter until the mixture resembles wet sand.
3. Press about 2 tablespoons of crust mixture into the bottom of each liner, compacting with the back of a spoon.
4. Bake crusts for 5-8 minutes until lightly browned, then let cool. Reduce oven temperature to 325°F.
5. Beat cream cheese, brown sugar, vanilla, cinnamon, allspice, ginger, and nutmeg together until smooth, scraping down the bowl.
6. Mix in pumpkin puree, scraping down the bowl again.
7. Add eggs one at a time, mixing well and scraping the bowl between additions.
8. Divide the filling evenly among the muffin cups over the baked crusts.
9. Bake for 22 minutes, then turn off the oven and let cheesecakes sit inside with the door cracked for 5 more minutes.
10. Cool completely on a wire rack, then refrigerate until cold or overnight.
11. Top with whipped cream and a dusting of cinnamon before serving.