1. Preheat your oven to 325°F and line a muffin tin with cupcake liners.

2. In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well-combined, then press the crust mixture firmly into the bottom of each muffin cup.

3. In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Then, add the pumpkin puree, granulated sugar, brown sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and a pinch of salt. Mix all the ingredients together until they’re well-incorporated and the filling is silky smooth.

4. Carefully spoon the pumpkin cheesecake filling over the prepared crusts, filling each muffin cup about three-quarters full.

5. Place the muffin tin in the preheated oven and bake the Mini Pumpkin Cheesecakes for 18 to 22 minutes, or until the centers are set.

6. Once the cheesecakes have baked, remove them from the oven and allow them to cool completely at room temperature. Then, transfer the pan to the refrigerator and chill the mini cheesecakes for at least 2 hours, or until they’re fully set.

7. When you’re ready to serve, top each Mini Pumpkin Cheesecake with a dollop of whipped cream and a light dusting of ground cinnamon, if desired.