• 2 cups of graham cracker crumbs
• 1 cup of ginger snap cookies crushed
• 12 tbsp of granulated sugar
• 12tbsp of butter melted

Filling

• 4 packages (8 oz each) cream cheese, softened
• 1 3/4 cups of granulated sugar
• 3/4 cup heavy whipping cream
• 4 eggs lightly beaten
• 1 teaspoon of cinnamon
• 1 teaspoon of nutmeg
• 1/2 teaspoon of ground cloves
• 1 can (15oz) of pure pumpkin

Topping
2/3 cup of pecans crushed
1/3 cup of walnuts crushed
2/3 cup ofbrown sugar
3 tablespoons of melted butter
1/2 teaspoon of cinnamon

This is an example of the mini springform pan that I use to make these

Directions

1. In a bowl, combine the cracker crumbs, cookie crumbs, sugar, and butter. Press into the bottom of a greased mini springform pan.
   
2. Place on a baking sheet. Bake at 325 degrees for 7 minutes. Cool on a wire rack.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.
4. Next add in the cinnamon, nutmeg, and ground cloves. Beat until mixed in.
5. Then add in the can of pumpkin. Beat until well blended.
6. I use a cookie scoop to place scoops into the pan. This allows the cheesecakes to be the same size.
7. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 25 minutes or until center is almost set.
8. Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen and you can push the bottoms up and remove the cheesecakes.
   
9. For the topping mix all the ingredients together. Sprinkle on top of the cheesecake.
   
10. This made about 50 mini cheesecakes.