Scale

Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup sugar

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 large egg

Pecan Topping:

1/2 cup chopped pecans

2 tablespoons brown sugar

1 tablespoon melted butter

Preheat Oven & Prepare Muffin Tin

Preheat oven to 325°F (163°C).

Line a muffin tin with cupcake liners.

Make the Crust

In a bowl, mix graham cracker crumbs, sugar, and melted butter.

Press about 1 tablespoon of the mixture into each cupcake liner.

Bake for 5 minutes, then let cool.

Prepare the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth.

Add pumpkin puree, vanilla, and spices, mixing well.

Beat in the egg until just combined.

Assemble & Bake

Spoon the cheesecake filling over the crusts, filling each liner almost to the top.

In a small bowl, mix chopped pecans, brown sugar, and melted butter.

Sprinkle the pecan topping over each cheesecake.

Bake for 20-25 minutes or until the center is set.

Cool & Serve

Let cool at room temperature, then refrigerate for at least 2 hours before serving.