Light Pumpkin Cheesecakes

Preheat oven to 325ºF. Coat nine ramekins, or custard cups, with cooking spray.

In a small bowl, combine the graham cracker crumbs and melted butter. Once combined, distribute the crumbs evenly in the nine ramekins and press down lightly with the back of a spoon. Bake for about 5 minutes, until lightly browned.

In a large bowl combine the cream cheeses, pumpkin, sugar, vanilla, cinnamon and nutmeg. Mix with an electric mixer until completely combined, scraping down the sides of the bowl. Add eggs and mix until mixture is smooth.

Fill each ramekin with approximately ¼ cup pumpkin mixture. Bake until lightly set on top, about 20 minutes. Allow to cool, sprinkle with cinnamon and serve with whipped topping.