Step 1

Line 18 slots of 2 standard 12 slot muffin tins with cupcake liners. Set aside.

Step 2

Melt butter in a large bowl.

Step 3

Stir in graham cracker crumbs.

Step 4

Fill each slot with a heaping tablespoon.

Step 5

Press down with the bottom of the tablespoon so an even crust forms.

Step 6

Freeze for 30 minutes.

Step 7

In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt together until well combined.

Step 8

Fold in the cool whip.

Step 9

Fill each chilled crust with 1/4 cup cheesecake mixture and gently press down and smooth with the back of a spoon or your fingers.

Step 10

Chill in the fridge for at least an hour.

Step 11

To serve: top with more cool whip, caramel, and nuts.

Step 12

Place leftovers in a covered tupperware container in the fridge.