Festive, individual pumpkin cheesecakes served with a honey-sweetened sour cream sauce.

Individual Pumpkin Cheesecakes

1 pound graham cracker crumbs
2 tablespoons granulated sugar
1 large egg white
1/4 teaspoon ground nutmeg
1/3 cup butter
1 1/2 cups sour cream
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract
2/3 cup heavy cream
2 (8-ounce) packages cream cheese, softened
2 large eggs
1 large egg yolk
2/3 cup granulated sugar
1/3 cup canned pumpkin
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace

1. In a food processor, combine graham cracker crumbs, 2 tablespoons sugar, egg white, and 1/4 teaspoon nutmeg. Process until blended, about 15 seconds. Melt butter and with the processor running, slowly add and mix until well blended.
2. Lightly grease 8 custard cups. Divide the graham cracker mixture among the bowls, pressing on the bottom and up the sides; set aside.
3. In a medium bowl, combine sour cream, honey, vanilla, and cream; mix until smooth; set aside.
4. In a mixer bowl, combine softened cream cheese, eggs, egg yolk, 2/3 cup sugar, canned pumpkin, lemon juice, salt, 1/4 teaspoon nutmeg, cinnamon, and mace; beat until smooth. Divide among the prepared custard cups. Place the cups in a baking pan and fill with hot water about 1/2-inch deep.
5. Bake at 325°F (160°C) for 25 minutes, or until the filling begins to crack and turn brown. Cool slightly then invert onto serving plates. Top with the reserved sour cream sauce.

Makes 8 individual cheesecakes.