Prep the pan and oven: Line a 12-cup muffin tin with cupcake liners. Preheat the oven to 325°F (165°C). This gentler heat keeps the cheesecakes smooth and creamy.

Make the crust: In a bowl, stir together graham cracker crumbs, sugar, cinnamon, and salt. Add melted butter and mix until evenly moistened and the mixture looks like wet sand.

Press the crust: Divide the crumb mixture evenly among the liners (about 1 heaping tablespoon each). Press firmly with the bottom of a small measuring cup or glass to compact the crust. Bake for 5–7 minutes until set and lightly fragrant. Cool for a few minutes while you make the filling.

Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed for 1–2 minutes until smooth and creamy. Scrape the bowl well to avoid lumps.

Add sugars and spices: Beat in granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves (if using), and salt until combined and silky.

Add pumpkin and sour cream: Mix in the pumpkin purée and sour cream until just blended. Don’t overmix—this helps prevent cracks and excess air.

Finish the batter: Beat in vanilla and cornstarch until smooth. Add the eggs one at a time on low speed, mixing just until incorporated after each. The batter should be velvety and pourable.

Fill the cups: Spoon the batter over the crusts, filling each liner about 3/4 full. Tap the pan gently on the counter to release bubbles.

Bake: Bake at 325°F for 16–20 minutes. The edges should look set, and the centers should still jiggle slightly like gelatin. They will firm up as they cool.

Cool slowly: Turn off the oven, crack the door, and let the cheesecakes rest for 10 minutes. Then move the pan to a wire rack and cool to room temperature.

Chill: Refrigerate, uncovered, for at least 2 hours (4 is even better). This sets the texture and deepens the flavor.

Garnish and serve: Top with whipped cream, a light dusting of cinnamon, or a drizzle of caramel. Add toasted pecans for crunch if you like.