Step 1: Prepare the Oven and Pan. Preheat your oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with paper liners to ensure the cheesecakes are easy to remove once they have cooled and set.
Step 2: Create the Crust. In a small bowl, stir together the graham cracker crumbs, melted butter, and one tablespoon of sugar until the mixture resembles wet sand. Press about one tablespoon of the mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly.
Step 3: Mix the Filling. In a large mixing bowl, beat the softened cream cheese and half cup of sugar together until the mixture is smooth and fluffy. Add the pumpkin puree, the egg, the alcohol-free vanilla extract, and the pumpkin pie spice. Mix on low speed until just combined, being careful not to overbeat the batter, which can introduce too much air.
Step 4: Prepare the Streusel Topping. In another small bowl, combine the flour, brown sugar, and cold cubed butter. Use a fork or your fingers to work the butter into the dry ingredients until coarse crumbs form. Stir in the chopped pecans if you are using them.
Step 5: Assemble and Bake. Divide the cheesecake filling evenly among the 12 muffin cups, filling each about three-quarters of the way full. Sprinkle a generous spoonful of the streusel topping over each one. Bake for 22 to 25 minutes, or until the edges are set and the centers only have a slight jiggle.
Step 6: Cool and Chill. Remove the tin from the oven and allow the cheesecakes to cool completely at room temperature. Once cooled, transfer them to the refrigerator to chill for at least three hours, or preferably overnight, to allow the texture to firm up perfectly.
