Fall Pumpkin Cheesecakes

Fall Pumpkin Cheesecakes
Photo by James Carrier

Ingredients

  • ¼ teaspoon fresh-grated nutmeg
  • ½ teaspoon ground cinnamon
  • 2 tablespoons whipping cream or milk
  • 2/3 cup plus 2 tablespoons sugar
  • 2 packages (8 oz. each) cream cheese
  • About 2 tablespoons melted butter or margarine
  • ½ teaspoon ground ginger
  • + 9 more ingredients
    • 2 cups (1 pt.) sour cream
    • 3 tablespoons brandy or Cognac
    • 2 tablespoons chopped crystallized ginger
    • 2 cups pecan halves
    • 1 can (15 oz.) pumpkin
    • 2 large eggs
    • 3 tablespoons maple syrup
    • 2 cups (1 pt.) sour cream
    • 2 tablespoons chopped crystallized ginger

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...

View full recipe at My Recipes

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