In a small mixing bowl, whisk together graham cracker crumbs, sugar, and butter. Press a spoonful in each cavity of a mini cheesecake pan. Bake for 5 minutes then remove from the oven and allow to cool.
Reduce heat to 300 degrees. In a large mixing bowl beat together cream cheese and sugar. Then add in pumpkin puree, sour cream, cinnamon, nutmeg, ginger and cloves.
Beat in the eggs one at a time, scraping down the sides of the bowl after each one.
Fill each cavity with cheesecake batter and bake at 300 for 25 minutes. Turn off the oven but leave the cheesecakes in for an additional 10-15 minutes.
Remove from the oven and allow to cool to room temperature.
Remove from the cavities and chill in the refrigerator for at least two hours.
Notes
• Store in an airtight container in the refrigerator for up to 3 days or
in the freezer for up to 3 months (without whipped cream)
• Crust alternatives: biscoff cookie crumbs, gingersnap cookie
crumbs, shortbread cookie crumbs.
• How do I know the cheesecake is done? The mini cheesecakes
should jiggle slightly in the center but still look firm and not watery.
• How to serve: with whipped cream and a cinnamon dusting, use
either homemade or store bought whipped cream.
• Do not use pumpkin pie filling for this recipe, it is not the same as
pumpkin puree.