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FOR THE CRUST
3/4 c Graham cracker crumbs
1/2 c Finely chopped pecans
1/4 c Firmly packed light brown
-sugar
1/4 c Granulated sugar
1/2 Stick (1/4 cup) unsalted
-butter; melted and cooled
FOR THE FILLING
1 1/2 c Solid pack pumpkin
3 lg Eggs
1 1/2 ts Cinnamon
1/2 ts Freshly grated nutmeg
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Firmly packed light brown
-sugar
3 pk (8-oz) cream cheese; cut
-into bits and softened
1/2 c Granulated sugar
2 tb Heavy cream
1 tb Cornstarch
1 ts Vanilla
1 tb Bourbon liqueur or bourbon
-if desired
FOR THE TOPPING
2 c Sour cream
2 tb Granulated sugar
1 tb Bourbon liqueur or bourbon;
-or to taste
GARNISH
16 Pecan halves
From the rec.food.recipes ng … From: Janie McKinney
janiemckinney@usa.net
Make 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 1/2
inch up the side of a buttered 9-inch springform pan. Chill the crust for 1
hour.
Make the filling: In a bowl whisk together the pumpkin, the egg, the
cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large
bowl with an electric mixer cream together the cream cheese and the
granulated sugar, beat in the cream, the cornstarch, the vanilla, the
bourbon liqueur, and the pumpkin mixture, and beat the filling until it is
smooth. Pour the filling into the crust, bake the cheesecake in the middle
of a preheated 350 F. 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.
Make the topping: In a bowl whisk together the sour cream, the sugar, and
the bourbon liqueur. 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 the pecans.
Yields
1 Servings
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