• Preheat oven to 350° and line a muffin pan with liners and lightly spray with nonstick cooking spray. Set aside.

For The Crust

• In a medium bowl, add graham crackers, sugar, and butter and mix until combined.
• Press the crust into the bottom of the muffin liners.
• Bake for 10-12 minutes. Remove from oven and let cool completely.

For The Cheesecake

• In a medium bowl, beat cream cheese until smooth.
• Add eggs, sugar, and vanilla. Beat until combined then place in the fridge to chill for 30-40 minutes.
• Evenly spoon cream cheese mixture on top of cooled graham cracker crust.

For The Pumpkin Layer

• In a medium bowl, whisk eggs until light and fluffy.
• Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg, and salt. Stir until combined.
• Pour pumpkin mixture over cream cheese (best to pour pumpkin gently on top of a tablespoon so it flows off the spoon which helps create an even layer).
• Bake for 45-55 minutes or until sides are set and center is still a bit jiggly.