Mini Pumpkin Cheesecakes

Heat the oven to 350°F. Line a 12-cup muffin pan and lightly coat the liners with nonstick spray.

Mix the [[graham cracker crumbs]], [[granulated sugar for crust]], and [[butter, melted]]. Press into the liners and bake for 10 to 12 minutes. Cool completely.

Beat the [[cream cheese, softened]] until smooth. Beat in the [[egg for cheesecake layer]], [[granulated sugar for cheesecake layer]], and [[vanilla extract]], then chill for 30 to 40 minutes.

Whisk together the [[pumpkin puree]], [[evaporated milk]], [[egg for pumpkin layer]], [[brown sugar]], [[granulated sugar for pumpkin layer]], [[ground cinnamon]], [[ground nutmeg]], and [[fine salt]].

Divide the cheesecake mixture over the cooled crusts. Gently pour the pumpkin mixture over the cheesecake layer.

Bake for 45 to 55 minutes, until the edges are set and the centers still jiggle slightly. Cool, then chill before serving.