Mini Pumpkin-Bourbon Cheesecakes

For the crust
1 cup Graham cracker crumbs
2 Tbs finely ground pecans
2 Tbs sugar
pinch of salt
2 Tbs melted butter

Preheat the oven to 350' F and prepare greased muffin liners. Mix together the first four ingredients. Add the melted butter and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of each muffin cup. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

For the filling
8 oz cream cheese (1/3 less fat)
1/2 cup sugar
1/4 cup brown sugar
1 cup canned pumpkin
2 eggs
2 Tbs Bourbon
2 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice

Using an electric mixer combine the cream cheese, sugar and brown sugar and mix until completely blended. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350 F for about 20 minutes or until the cheesecakes are set. (The cheesecakes should still be a little jiggly in the centers). Allow them to cool and then carefully remove each cake from the pan.