Pumpkin cheesecake with bourbon sour cream topping

1 cheesecake

Ingredients

Quantity Ingredient
¾ cup Graham Cracker Crumbs
½ cup Finely chopped pecans
¼ cup Firmly packed light brown
1½ cup Solid pack pumpkin
3 larges Eggs
1½ teaspoon Cinnamon
½ teaspoon Grated nutmeg
½ teaspoon Ground ginger
½ teaspoon Salt
½ cup Firmly packed light brown sugar
2 cups Sour Cream
2 tablespoons Granulated Sugar sugar
¼ cup Granulated Sugar
3 packs 3 8 oz pkg cream cheese cut in bits and softened
½ cup Granulated Sugar
2 tablespoons Heavy Cream
1 tablespoon Cornstarch
1 teaspoon Vanilla
1 tablespoon Bourbon liqueur or bourbon if desired
1 tablespoon Bourbon liqueur
16 Pecan halves for garnish

Directions

THE CRUST

THE FILLING

THE TOPPING

Oven Temp: 350oF

Instructions:

The Crust

In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter and press the mixture into the bottom and ½ inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

The Filling

In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheeses and granulated sugar, beat in the cream, cornstarch, vanilla, bourbon liqueur and pumpkin mixture. Beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350F oven for 50 to 55 minutes, or until the center is just set and let it cool in the pan on a rack for 5 minutes.

The Topping

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with pecans.

Source/Author: A Crouchman Family Favorite / typo Bob Shiells Submitted By BOB SHIELLS On 10-02-94

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