• Preheat oven to 300F/150C.
• Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. 

CHEESECAKE CRUST

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, combine the crushed Graham crackers with the cooled melted butter.
• Spoon the mixture into each well of your Flexipan®. Then, press down using your shaper. Set aside.

PUMPKIN CHEESECAKE FILLING

• In another mixing bowl, add the Softened Cream Cheese and Sugar. With your handheld mixer, beat on low speed until light and fluffy (about 3 minutes). Then, beat in the eggs, one at a time, just until blended.
• Divide the batter into two mixing bowl. Then remove 1/2 cup of batter from one and add it to your second bowl. Combine the Pumpkin Purée and Ground Spices in the bowl which has the less batter.
• Fill your Pastry Bags with each respective batter and carefully pipe the regular batter one on top of your Cheesecake Crust. Then, pipe the Pumpkin one. Each well will be completely full. (That is alright). Even out the corners with your offset mini spatula.
• Bake for 30 minutes at 300F/150C. (Every oven heats differently, monitor your cheesecake from 28min). It is ready when the top is set.
• Once your Pumpkin Layered Mini Cheesecakes are out of the oven, let them cool down for about 1 hour before refrigerating them (overnight is always best, if not at least 3 good hours). To unmold push them up from the bottom. Serve and Enjoy with whipped cream! Bon Appétit!