1. Prep the crust

• Preheat oven to 350°F. Line a muffin pan with 12 muffin liners.
• Combine graham cracker crumbs, brown sugar, salt, and melted butter until mixture resembles wet sand.
• Scoop 1 heaping tablespoon into each liner. Press firmly with your fingers or the bottom of a measuring cup.
• Bake for 5–6 minutes until golden. Remove from oven and set aside.

2. Make the filling

• In a large bowl, beat softened cream cheese and pumpkin puree with a hand mixer until fluffy (about 2 minutes).
• Add sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
• Beat in eggs one at a time on low speed, just until incorporated (don’t overmix).

3. Assemble & bake

• Spoon filling into each liner on top of the crust, filling almost to the top.
• Bake for 15–17 minutes. The edges should look set, while the centers still jiggle slightly.
• Cool cheesecakes in the pan for 30–60 minutes. Transfer to an airtight container and refrigerate for at least 2–3 hours (or overnight).

4. Prepare cranberry topping

• In a saucepan, combine cranberries, maple syrup, and water.
• Bring to a boil, then reduce heat to simmer for about 15 minutes, until cranberries burst and sauce thickens.
• Remove from heat and cool. Store in the fridge until ready to serve.

5. Serve & enjoy

• Top each chilled cheesecake with a spoonful of cranberry sauce.
• Garnish with orange zest, sugared cranberries, or whipped cream if desired.