Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 1 ½ cups cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (for the cream cheese layer)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar (for the pumpkin layer)
  • -1 teaspoon ground cinnamon
  • -½ teaspoon ground nutmeg
  • -½ teaspoon ground ginger
  • -¼ teaspoon ground cloves
  • -1 large egg (for the pumpkin layer)
  • -Whipped cream (for topping)
  • -Ground cinnamon (for dusting)

Instructions:

  1. Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners to facilitate easy removal after baking.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated. Press about 2 tablespoons of this mixture into each muffin liner to form a crust.
  3. In a large bowl, beat together softened cream cheese and granulated sugar until smooth. Add vanilla extract and egg; mix until fully combined. Spoon this mixture over the crusts in each muffin liner until filled about one-third of the way.
  4. In another bowl, whisk together pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, cloves, and egg until smooth. Gently spoon this mixture over the cream cheese layer in each muffin liner until filled to the top.
  5. Place muffin tin in preheated oven; bake for 20–25 minutes, or until centers are set. Allow cheesecakes to cool in tin for about 10 minutes, then transfer them onto a wire rack to cool completely.
  6. Once cooled, top each mini cheesecake with whipped cream and dust lightly with ground cinnamon before serving.