Cheesecake ( stephanie's pumpkin )

1 cheesecake

Ingredients

QuantityIngredient
¾cupGraham cracker crumbs
½cupFinely chopped pecans
¼cupFirmly packed lt brown sugar
¼cupGranulated sugar
½cup(1/4 cup) unsalted butter, melted and cooled
cupSolid packed pumpkin
3Large eggs
teaspoonCinnamon
½teaspoonFresh grated nutmeg
½teaspoonGround ginger
½teaspoonSalt
½cupFirmly packed lt brown sugar
3packs8 oz ea cream cheese, cut into bits and softened
½cupGranulated sugar
2tablespoonsHeavy cream
1tablespoonCornstarch
1teaspoonVanilla
1tablespoonBourbon or bourbon liqueur
2cupsSour cream
2tablespoonsGranulated sugar
1tablespoonBourbon or bourbon liqueur

Directions

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