1/4cupslivered almonds [reserve a few for topping]
3tablespoonsbrown sugar
3tablespoonsmelted butter
For the Pumpkin Cheesecake Filling:
8oz.cream cheeseroom temperature
1/2cuplight brown sugar
1cupcanned pumpkin
3eggs
1/4cbourbon [If you prefer not to use the bourbonsimply substitute with 1 Tablespoon pure vanilla extract]
2teaspoonspumpkin pie spice
1/4tspsea salt
1/4cwhite chocolate chips
You will need:
1Muffin tin
Paper muffin tin liners
Stand mixer
Instructions
Preheat oven to 350.
In a stand mixer fitted with the paddle attachment, blend the almond meal, slivered almonds, cinnamon, 3 tablespoons brown sugar and melted butter until the mixture resembled coarse crumbs.
Spoon two teaspoons of the crust mixture into each paper liner and press into bottoms evenly.
Bake crusts 10-15 minutes until golden.
While crusts are baking, mix the remaining ingredients until fully blended. Scoop into pre-baked pie crusts, filling just below the top of the paper liner and bake at 350 for 20 minutes, until set.
Fully cool and then refrigerate. Before serving, top with reserved slivered almonds.
Notes
you will probably end up with a little extra crust and filling, so plan to make a few extra.