Yield: 6 servings
Measure | Ingredient |
---|---|
¾ cup | Ginger flavored cookie crumbs |
⅓ cup | Finely chopped pecans |
5 tablespoons | Butter, melted |
3 tablespoons | Brown sugar |
CRUST: Combine ingredients and press into bottom of 10-inch springform pan.
FILLING: ⅓ cup firmly packed brown sugar 2 Tablespoons flour 1 Tablespoon butter 1 cup finely chopped pecans Blend ingredients together and set aside.
CAKE: 4 8 ozs. packages cream cheese ¾ cup firmly packed brown sugar 2 Tablespoons cornstarch 6 eggs ½ cup sour cream ¼ cup bourbon
temperature to 225 degrees and bake about 45 minutes longer. Cool and refrigerate.
BOURBON SAUCE: ¼ cup butter ⅔ cup firmly packed brown sugar ¼ cup heavy cream ¼ cup bourbon Melt butter. Add sugar and stir until dissolved. Add cream and bourbon and simmer 5 minutes. Spread over cold cheesecake.