Mini Pumpkin Cheesecakes

Directions

1. Heat the oven to 350°F and line a standard 12-cup muffin tin with paper liners.
2. Pulse the graham crackers in a food processor until they become fine crumbs. Add the 1 1/2 tbsp brown sugar and 1/4 tsp salt, then pulse again. Drizzle in the melted butter and process until the mixture is moist.
3. Drop a heaping tablespoon of the crumb mixture into each liner. Use the bottom of a measuring cup or glass to press the crumbs flat. Bake the crusts for about 5 minutes, until golden. Set the pan on a wire rack to cool while you make the filling.
4. In a large bowl, beat the cream cheese, 3 tbsp brown sugar, and maple syrup with an electric mixer on medium-high speed until fluffy, about 2 to 3 minutes. Scrape down the bowl. Reduce speed and beat in the egg and egg yolk just until combined. Then beat in the pumpkin puree and vanilla. Finally, beat in the cornstarch, cinnamon, ginger, nutmeg, and 1/8 tsp salt.
5. Evenly divide the filling among the 12 cups, filling each about three-quarters full. Bake until the edges are set and the centers are slightly jiggly, 10 to 12 minutes.
6. Let the cheesecakes cool in the pan on a wire rack for 30 minutes. Then refrigerate until completely chilled, at least 1 hour. To serve, remove from the pan, peel off the liners, arrange on a platter, and top with whipped cream.