PREHEAT AND PREP PAN: Preheat oven to 325°F (163°C). Line a standard 12-cup muffin pan with cupcake liners for easy removal and a clean crust.

MAKE THE CRUST: In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until the texture resembles wet sand. Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly using the bottom of a small glass or spoon to form a compact base. Bake for 5 minutes, then remove from the oven and let cool while preparing the filling.

PREPARE THE FILLING: In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and lump-free, about 2 minutes. Add pumpkin puree and granulated sugar, then beat again until fully incorporated. Add the egg, vanilla extract, cinnamon, nutmeg, ginger, ground cloves, and salt. Scrape down the sides of the bowl and continue mixing until the batter is smooth and even in texture.

ASSEMBLE AND BAKE: Spoon the cheesecake filling evenly into each prepared liner, filling each almost to the top. Bake for 18 to 20 minutes, or until the centers are set but still have a slight jiggle when gently shaken. Remove the pan from the oven and allow the cheesecakes to cool in the pan for 30 minutes. Then transfer them to the refrigerator to chill for at least 4 hours or overnight for best results.