Prep the pan: Line a 12-cup muffin pan with paper liners. Heat the oven to 325°F (165°C).

Make the crust: Pulse gingersnaps in a food processor to get fine crumbs. In a bowl, mix 1½ cups crumbs with 2 tablespoons sugar and 4 tablespoons melted butter until the mixture feels like wet sand.

Press the crust: Divide the crumb mixture among the liners (about 1 tablespoon each). Press firmly with the bottom of a small measuring cup to compact. Bake for 5 minutes, then set aside.

Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Scrape the bowl.

Add sugar and spices: Beat in ½ cup granulated sugar, pumpkin pie spice, cinnamon, and salt until combined.

Blend in pumpkin and sour cream: Mix in the pumpkin purée and sour cream until smooth. Avoid overmixing.

Add eggs last: Beat in the eggs one at a time on low speed just until incorporated. Scrape the bowl once more to ensure a silky batter.

Fill the cups: Divide batter evenly among the crusts, filling each liner almost to the top.

Bake: Bake at 325°F for 16–20 minutes, until the edges are set and the centers still have a slight wobble. They should not brown on top.

Cool gradually: Let the pan cool on a rack for 30 minutes. Then refrigerate the cheesecakes (still in the pan) for at least 2 hours, preferably 4 hours or overnight.

Top and serve: Peel off liners, add whipped cream, caramel, and pecans if you like, and serve chilled.