These mini pumpkin cheesecakes are the perfect dessert for any fall gathering! Individual-sized and full of pumpkin flavor, they are everything you love about pumpkin pie and cheesecake all in one. These mini desserts are sure to be your new holiday tradition.
Preheat the oven to 325°F. Line a muffin tin with cupcake liners and set aside.
In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Add about a tablespoon of the mixture to each cupcake liner and press down firmly, I placed a cupcake liner on top of the crumbs to get a nice, even layer. Discard the extra cupcake liner after all 12 crusts have been pressed down. Bake for 5 minutes.
In a large bowl, beat together the cream cheese and pumpkin puree until smooth. Add the vanilla, sugar, and pumpkin pie spice and mix again until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
Use a large scoop to fill each cupcake liner until they are just about full.
Bake for 16-20 minutes, just until the cheesecakes are set in the middle. Cool to room temperature. Cover the cheesecakes and refrigerate for at least 3 hours, or overnight.
Top the chilled cheesecakes with whipped cream and dust with ground cinnamon.