Here is a recipe for pumpkin cheese cake that we feature at our restaurant over the holidays. It can be cooked in ramekins or cupcake papers or tins except it does need to be baked in a pan with some water.

Beat 3-8oz softened packages of cream cheese with 1 cup of granulated sugar and 1/4 cup light brown sugar.
Next add and beat 2 eggs,1-15 oz can of pumpkin pie filling, 2/3 cup heavy cream,
2 Tablespoons of cornstarch,
1 1/4 teaspoons ground cinnamon,
1/2 teaspoon nutmeg and 1 teaspoon vanilla.

Mix well. Bake at 350 degrees for 50 minutes or until edge is set but center still moves slightly.
The cheesecake we make has a graham cracker crust and is baked in a springform pan.
Aloha, Hank & Judy!!!