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
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.
Lightly grease 8 custard
cups. Divide the graham cracker mixture among the bowls, pressing
on the bottom and up the sides; set aside.
In a medium bowl, combine
sour cream, honey, vanilla, and cream; mix until smooth; set
aside.
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 muffin cups.
Place the cups in a baking pan and fill with hot water about
1/2-inch deep.
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.
