Pumpkin Cheesecake with Crumble

350° for the bottom then lower to 325° for the whole cheesecake
One day I just looked at the pie pumpkins I bought and was using as decoration and decided I need to get creative! I roasted them for an hour then the next day I did this recipe, pumpkin bread and a pumpkin pound cake!!
Makes 21
 
Ingredients
Crust
7 ounces gluten-free graham crackers
3 ounces pecans
¼ cup brown sugar, packed
1/8 tsp salt
8 Tbsp butter, melted
½ cup mini chocolate chips
Cheesecake Batter
2 Tbsp gf all-purpose flour
2 tsp pumpkin spice
12 ounces blocks of cream cheese
3/4 cup can sugar, granulated
5 ounces pumpkin puree (canned or roasted and pureed yourself)
3 large eggs, room temperature
Crumble Topping
4 Tbsp butter, room temperature
½ cup gf all-purpose flour
½ cup brown sugar, lightly packed
4 ounces pecans
Directions

1. Using a food processor, finely grind the graham crackers and the pecans
2. Mix all the crust ingredients together.
3. Press crust ingredients into cupcake/muffins pan.
4. Cook at 350°for 12 minutes.
5. Remove and allow to cool while you so the rest of the steps.
6. Reduce oven temperature to 325°
7. In a large mixing bowl (or food processor), beat cream cheese until smooth.
8. Add the sugar and pumpkin until silky smooth.
9. Next, add eggs, flour, pumpkin spice.
10. In another bowl, place the crumpling topping ingredients. Using a pastry blender (or your finger) combine until the mixture is a crumble.
11. Evenly scoop the cheesecake mixture into 21 muffins cups.
12. Next, add the crumble topping.
13. Place in the lower, preheated oven for 50 minutes.
14. Chill for at least an hour in the refrigerator.