Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions:

  1. Preheat the oven to 325°F (160°C) and grease the mini muffin tin or line with mini cupcake liners.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until fully combined.
  3. Press about 1 tablespoon of the mixture into the bottom of each muffin tin cavity.
  4. In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, and spices; mix well.
  5. Spoon the pumpkin cheesecake filling over each crust, filling each cavity about ¾ full.
  6. Bake for 20-25 minutes, until the edges are set and the centers are slightly jiggly. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Refrigerate for at least 30 minutes before serving.
  8. Serve chilled or at room temperature, optionally topped with whipped cream or caramel sauce.