Mini Pumpkin Cheesecakes

Crust

• 1 cup graham cracker crumbs
• 2 tbsp brown sugar
• 2 tbsp melted butter
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg

Filling

• 1 eight ounce package of softened cream cheese
• 1/2 cup cooked and mashed fresh pumpkin
• 1 egg plus 1 egg white, slightly beaten
• 1/4 cup packed brown sugar
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• Pinch of ground cloves

Topping

• 1 cup heavy cream
• Powdered sugar to taste
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon

1. Preheat oven to 375°F, lightly grease the insides of the mini cheesecake pan (I use a Chicago Metallic Mini Cheesecake pan).
2. In a medium bowl, mix crust ingredients until well combined. Divide mixture evenly between the 12 cups. Press crumbs firmly on bottom and 1/3 up sides of each cup using your fingertips or the bottom of a tablespoon. Set aside.
3. In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
4. Place cheesecake pan into the preheated oven and bake for 14 minutes. Remove from oven and place on rack to cool for 20 minutes. Carefully remove cheesecakes from pan by pressing up from the bottom of each cup. Let cheesecakes cool completely on wire rack then refrigerate until ready to serve.
5. Just before serving, combine the cream, sugar, vanilla and cinnamon and whip until soft peaks form. Serve the cheesecakes topped with the cinnamon whipped cream.