As requested - recipe

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Mini Pumpkin Cheesecakes

Filling:
1 eight oz. package cream cheese, softened
1/2 C. canned pumpkin (or cooked and mashed fresh pumpkin)
1 egg plus 1 egg white, slightly beaten
1/4 C. packed brown sugar
2 T. maple syrup
1/4 t. cinnamon
1/8 t. ground ginger
1/8 t. ground nutmeg
dash cloves

Crust:
1 C. graham cracker crumbs
2 T. brown sugar
1/3 stick melted butter
1 T. maple syrup
1/4 t. cinnamon
1/8 t. nutmeg

Topping:
1 C. heavy cream
powdered sugar to taste
1/2 t. vanilla extract
1/2 t. cinnamon

Preheat oven to 375 degrees.

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. Set aside.
In a separate medium bowl, blend filling ingredients together until smooth. Spoon this mixture into each crust-lined cup, dividing evenly between all 12.
Place cheesecake pan (or muffin pan with muffin liners) 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.
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.
Enjoy!