INGREDIENTSFor Graham Cracker Crust– graham cracker crumbs– unsalted butter– light brown sugar– cinnamonFor Pumpkin Cheesecake– whipped cream or topping– pumpkin puree– confectioners sugar– vanilla extract– pumpkin pie spice– salt
Start by making the crust: in a medium size bowl mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon and mix well with a spatula until well combined.
Line 2 standard 12-count muffin pans with cupcake liners. Add 1 ½ spoons of crumbs into each cupcake liner and use the back of the spoon to pack it down tightly. You can bake the crusts if you wish.
Meanwhile, make the pumpkin filling: using a hand mixer or a stand mixer fitted with a whisk attachment, on medium speed, beat the cheese until smooth and creamy. Serve in bowls.