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Preheat oven to 350 Line a muffin tin with 12 liners or spray well with cooking spray.
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In a medium bowl combine cracker crumbs, cinnamon, and melted butter and mix until evenly
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combined.
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Press about 1 tablespoon of the cracker crumb mixture into each prepared muffin cup. Set aside.
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In a large bowl beat the pumpkin and cream cheese with an electric mixer until smooth.
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Add the sugar, pumpkin pie spice, vanilla extract, and eggs, beating until incorporated.
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Pour about ⅓ of a cup of the mixture into each muffin cup.
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Sprinkle with toffee pieces.
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Bake 25-30 minutes, or until toffee has melted and the cream cheese mixture has set on top.
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Remove from oven and cool about 15 minutes before removing from muffin tin.
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Refrigerate for 2 hours before serving.
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Optional: When ready to serve, top each mini cheesecake with a dollop of whipped cream.