Mini Pumpkin Cheesecakes

In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of mini cheesecake pans or a mini muffin tin.

Chill in the refrigerator while preparing the filling.

Make the Pumpkin Cheesecake Filling:

In a large bowl, beat the cream cheese until smooth.

Add the granulated sugar and brown sugar, and beat until well combined.

Mix in the pumpkin puree, eggs (one at a time), sour cream, and vanilla extract until smooth.

Add the ground cinnamon, ginger, nutmeg, and cloves, and mix until fully incorporated.

Spoon the pumpkin cheesecake filling over the prepared crusts, smoothing the tops.

Bake:

Preheat the oven to 325°F (163°C).

Bake the mini cheesecakes for 15-18 minutes, or until the centers are set and the tops are slightly puffed.

Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 2 hours or until fully chilled and set.

Add Toppings (optional):

Once the mini cheesecakes are fully chilled, top each with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice.

Serve:

Serve chilled and enjoy the delicious, pumpkin-spiced flavor!

Serving and Storage Tips: