Cheesecake ( stephanie's pumpkin )

Yield: 1 cheesecake

Measure Ingredient
¾ cup Graham cracker crumbs
½ cup Finely chopped pecans
¼ cup Firmly packed lt brown sugar
¼ cup Granulated sugar
½ cup (1/4 cup) unsalted butter, melted and cooled
1½ cup Solid packed pumpkin
3 Large eggs
1½ teaspoon Cinnamon
½ teaspoon Fresh grated nutmeg
½ teaspoon Ground ginger
½ teaspoon Salt
½ cup Firmly packed lt brown sugar
3 packs 8 oz ea cream cheese, cut into bits and softened
½ cup Granulated sugar
2 tablespoons Heavy cream
1 tablespoon Cornstarch
1 teaspoon Vanilla
1 tablespoon Bourbon or bourbon liqueur
2 cups Sour cream
2 tablespoons Granulated sugar
1 tablespoon Bourbon or bourbon liqueur

FOR THE CRUST

FOR THE FILLING

FOR THE TOPPING

For the Crust:

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

For 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 cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 350F oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes.

For the Topping:

In a bowl, whisk together the sour cream, sugar and bourbon. Spread the 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 sides of the pan and garnish top of the cheesecake with pecans.

Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 Typed in MM format by Linda Fields, Cyberealm BBS

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