Crust
1-Preheat oven to 350 °F: Preheat oven to 350 °F.
2-Line a standard 12 cup muffin tin: Line a standard 12 cup muffin tin with muffin liners.
3-Mix together Graham Cracker Crumbs, Brown Sugar,: Mix together Graham Cracker Crumbs, Brown Sugar, Cinnamon, Ginger and Nutmeg until well combined. Drizzle in Melted Butter while stirring until evenly combined and resembles wet sand.
4-Place about 2 tablespoons of crust mixture: Place about 2 tablespoons of crust mixture into each lined muffin tin. Use the back of a small spoon (I used a tablespoon) to compact the crust mixture into the bottom of liner.
5-Bake for 5-8 minutes until lightly brown: Bake for 5-8 minutes until lightly brown. Remove from oven to cool.

Filling and Assembly
6-Reduce oven temperature to 325°F: Reduce oven temperature to 325°F.
7-Mix together Cream Cheese, Brown Sugar, Vanilla: Mix together Cream Cheese, Brown Sugar, Vanilla Extract, Cinnamon, Allspice, Ginger and Nutmeg until well combined. Scrape down sides of bowl.
8-Mix in Pumpkin Puree and scrape down: Mix in Pumpkin Puree and scrape down sides of bowl.
9-Mix in Eggs one at a time: Mix in Eggs one at a time scraping down bowl between additions.
10-Divide Pumpkin Cheesecake filling evenly between muffin: Divide Pumpkin Cheesecake filling evenly between muffin cups.
11-Bake for 22 minutes: Bake for 22 minutes. Turn off oven and crack oven door with Mini Pumpkin Cheesecakes still inside for another 5 minutes.
12-Move to cooling rack until fully cool: Move to cooling rack until fully cool and then refrigerate until cold or overnight.

For Serving
13-Top with whipped cream and dust lightly: Top with whipped cream and dust lightly with cinnamon if desired.