Begin by preheating your oven to 325°F (160°C). This ensures an even bake and sets the stage for your mini cheesecakes.

In a bowl, combine the graham cracker crumbs and light brown sugar. Drizzle in the melted butter and mix until the crumbs are evenly coated. The mixture should resemble wet sand.

Once combined, divide this mixture into mini tart pans or a muffin tin. Press firmly into the bottom of each well to create a solid crust. Bake this for about 8-10 minutes until it’s lightly golden. Remove from the oven and allow it to cool.

In another bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until fully incorporated. Then, add the Greek yogurt and pumpkin purée, blending until you achieve a creamy texture.

Next, mix in the egg, ground ginger, cinnamon, vanilla, maple syrup, cloves, and nutmeg. Make sure all the ingredients are well combined, resulting in a smooth and airy filling.

Pour the filling over the cooled crusts, filling each almost to the top. Carefully smooth the surface for a polished finish.

Place the filled cheesecakes back into the oven. Bake for about 20-25 minutes, just until the centers are set but not browned. They should still have a slight jiggle—this will set up more as they cool.

Once baked, allow the cheesecakes to cool at room temperature for about 30 minutes. After cooling, transfer them to the refrigerator to chill for at least two hours. This step enhances flavors and achieves that coveted creamy texture.

Once chilled, carefully run a knife along the edges to release them from the pans. Serve them chilled, topped with whipped cream or a sprinkle of cinnamon.