Preheat your oven to 325°F (160°C) and prepare a muffin tin with liners or grease each cup.

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Pack this mixture into muffin cups.

Beat cream cheese until smooth. Gradually add in sugar, then eggs one at a time, mixing well. Stir in vanilla and salt.

Reserve one-third of the batter. Fold in pumpkin puree, cinnamon, nutmeg, ginger, and cloves into the remaining batter.

Fill crusts with plain cheesecake batter about two-thirds full and dollop the pumpkin mixture on top. Swirl with a toothpick.

Bake for 18 to 22 minutes until edges are set and centers jiggle slightly. Turn off the oven and let cool for 1 hour with the door ajar.

Transfer to the refrigerator and chill for at least 4 hours before serving.