Delightful Mini Pumpkin Cheesecakes

Prepare the Crust:

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press about a tablespoon of the crumb mixture into the bottom of each liner. Use a spoon or your fingers to pack it down firmly.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until well combined and smooth.

Divide the filling evenly among the crust-lined muffin cups.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the centers are set.

Remove from the oven and let cool in the muffin tin for about 10 minutes. Then, transfer to a wire rack to cool completely.

Refrigerate for at least 2 hours before serving.

Serve:

Before serving, top each mini cheesecake with a dollop of whipped cream and a sprinkle of ground cinnamon.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 45 minutes (including chilling time)

Yield: 12 mini cheesecakes