This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Pumpkin Mousse Cheesecake Cups

For the crust:
4 ounces ginger snaps (about 1 cup crumbs)
¾ cup ground pecans
5 tablespoons brown sugar
5 tablespoons melted butter
2 12-cup muffin tins
paper cupcake liners

For the filling:
½ cup sugar
¾ cup packed light brown sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ teaspoon salt
½ teaspoon freshly ground nutmeg
1 tablespoon cornstarch
1½ pounds cream cheese, softened
8 ounces fresh mild chevre, softened
15-ounce can pumpkin
2 tablespoons bourbon or dark rum
1 teaspoon vanilla extract
4 large eggs

Place cupcake liners in muffin tins.

Combine the ginger snaps, nuts and sugar in a food processor, and grind until fine. Add the melted butter and pulse to mix. The crust will look somewhat dry and crumbly. Press 1½ tablespoons of the crust into each cupcake liner. Chill the crusts for about 30 minutes while assembling the filling.

Heat oven to 325˚.

In a small bowl, blend all dry ingredients.

In an electric mixer bowl on a low setting, use the paddle to combine the cream cheese and chevre just until smooth. Sprinkle in the dry ingredients, and blend on medium until fluffy. Add pumpkin, bourbon or rum and vanilla; blend briefly. Add the eggs, one at a time, mixing briefly to incorporate each egg.

Pour the filling into each lined cup, almost to the top of the liner, but don’t overfill. Place the muffin tins into shallow pans and pour enough hot water to cover to a depth of ½". Bake for about 55 minutes. The cheesecakes will appear barely set, still jiggly in the middle. Remove the pans anyway.

Place pans directly onto cooling racks. When cool, wrap them well with plastic wrap, and refrigerate for at least 3 hours before serving, but overnight is better.

To serve, remove each cheesecake and remove the paper liner. Drizzle with warm caramel sauce, either homemade or store-bought.

Source: Nicole Aloni