It's almost Halloween ..... You know what that means, right?
It's Pumpkin time.
Nom nom nom.

Pumpkin Cheesecake Bites

Crust Ingredients
1 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons melted butter
1/4 teaspoon cinnamon
1 tablespoon maple syrup

Filling
1 eight ounce package cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs (beaten)
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 1/2 tablespoons maple syrup

Whipped Cream Ingredients
1 cup heavy cream
1 tablespoon confectioners sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions
1. Preheat oven to 375 degrees and line mini muffin tins with paper liners. 

2. In a large bowl, mix crust ingredients until well combined then spoon mixture evenly between the 24 muffins liners. Press crumbs down firmly into the paper liners. Set aside.

3. In a separate medium bowl, blend filling ingredients together until smooth. Pour this mixture into each crust-lined cup, dividing evenly between all 24 paper liners.

4. Place in preheated oven and bake for 15 minutes. Remove from oven and let cool completely before making the whipped cream. I suggest placing them in the refrigerator once they are almost cool.

5. Right before serving, combine the whipped cream ingredients and whip with a mixer until soft peaks form. Unwrap all your cheesecakes, top them with the cinnamon whipped cream and serve.

TIP: You can store them in the refrigerator for about a week.