Fall Pumpkin Cheesecakes

Ingredients

• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 2 tablespoons chopped crystallized ginger
• 2 cups (1 pt.) sour cream
• About 2 tablespoons melted butter or margarine
• 2 cups pecan halves
• 2 packages (8 oz. each) cream cheese
• + 7 more ingredients
• • ²/₃ cup plus 2 tablespoons sugar
  • ¼ teaspoon fresh-grated nutmeg
  • 2 tablespoons whipping cream or milk
  • 3 tablespoons brandy or Cognac
  • 3 tablespoons maple syrup
  • 2 large eggs
  • 1 can (15 oz.) pumpkin

1. In a 350° oven, bake pecans in an 8- or 9-inch-wide pan, shaking often, until lightly toasted, about 10 minutes. Pour from pan. When cool, whirl in a blender or food processor until finely ground. 2. Brush interiors of 10 tart pans (4 1/2 in. wide with removable rims; see notes) with the melte...

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