Pecan pumpkin cheese cake

10 Servings

Ingredients

Quantity Ingredient
¾ cup Grahm cracker crumbs
¼ cup Melted butter
½ cup Finely chopped pecans
¼ cup Sugar
¼ cup Light brown sugar
1½ cup Solid pumpkin
½ teaspoon Nutmeg
½ cup Light brown sugar
1 tablespoon Cornstarch
3 packs (8-oz) cream cheese
½ teaspoon Salt
1 teaspoon Vanilla
1½ teaspoon Cinnamon
½ teaspoon Ginger
2 tablespoons Heavy cream
1 tablespoon Bourbon
½ cup Sugar
3 Eggs
2 cups Sour cream
2 tablespoons Sugar
1 tablespoon Bourbon

Directions

CRUST

FILLING

TOPPING

From: hammond@... (Steve Hammond) Date: Thu, 14 Oct 1993 19:40:17 GMT From Gourmet Magazine a couple of years ago. I have made it numerous times and each time it comes out fantastic. Tom Purcia <attmail@tpurcia> Crust:

1. Grease a 9in Spring Form pan 2. Combine ingredents and press into pan up about quater in. on side.

Filling:

1. Preheat oven to 350

2. In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and brown sugar.

3. In a bowl with an electric mixer cream together the cream cheese and sugar. Beat in cream, cornstarch, vanilla, and bourbon.

4. Combine pumpkin into cream cheese mixture.

5. Pour into crust and bake for 50 to 55 min.

6. Remove from oven and let stand 5 min.

Topping:

1. Combine all ingredents and spread over top.

2. Bake for 5 mins.

3. Remove and cool then chill thourghly.

4. Decorate top with pecan halfs.

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