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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