2(8 oz)blocks cream cheese, softened to room temperature
3/4cuppumpkin purée (pure pumpkin not pumpkin pie filling)
1 1/2tsppumpkin spice
Whipped cream, for topping
Preheat oven to 325F degrees. Line a 12 count standard cupcake pan with cupcake liners, set aside.
In bowl mix together graham cracker crumbs, sugar and melted butter.
Spoon 1 1/2 - 2 tablespoons of crumb mixture into each of the cupcake wells and press down.
Bake in oven for about 5 minutes, then remove and cool completely.
Meanwhile, in a stand mixer or with an electric hand mixer, beat the cream cheese until smooth.
Add in sugar, eggs, sour cream, pumpkin, pumpkin pie spice and vanilla and beat until combined.
Once crusts are cool, spoon the cheesecake filling evenly (about 1/4 cup) into each cupcake liner and bake for about 20 minutes until just set, they will be slightly jiggly.
Remove and cool completely on counter before transferring to refrigerator to chill for about 30 minutes.
Top with whipped cream if desired.
There will be some leftover batter for this recipe, you could increase the amount of graham cracker crumbs or reduce the amount in each and make about 3 more cheesecakes - or discard the leftover batter.