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