Mini Bourbon Pumpkin Cheesecakes

By Texaschef11

Ingredients

• For the crust
• 1 cup Graham cracker crumbs
• 2 Tbs finely ground pecans
• 2 Tbs sugar
• pinch of salt
• 2 Tbs melted butter
• For the filling
• 8 oz cream cheese (1/3 less fat)
• 1/2 cup sugar
• 1/4 cup brown sugar
• 7 oz pumpkin
• 2 eggs
• 2 Tbs Bourbon
• 2 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice

Preparation

Step 1

Crust:
Preheat the oven to 350 F and prepare the cheesecake pan by coating with a nonstick cooking spray. Mix together the first four ingredients. Add the melted butter and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of a mini cheesecake pan. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

Filling:
Using an electric mixer combine the cream cheese, sugar and brown sugar and mix until completely combined. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350 F for about 20 minutes or until the cheesecakes are set. Allow them to cool and then carefully remove each cake from the pan.

For the finish

1/2 cup heavy cream
2 Tbs confectioners sugar
1-2 Tbs ground pecans

Whip the cream and sugar to stiff peaks and use a large star tip to pipe the cream onto each cheesecake. Sprinkle some ground pecans over each cheesecake for garnish.