FOR THE CRUST
3/4 c Graham cracker crumbs 1/4 c Granulated sugar
1/2 c Finely chopped pecans 1/2 c (1/4 cup) unsalted butter,
1/4 c Firmly packed lt brown sugar -melted and cooled
-FOR THE FILLING-
1 1/2 c Solid packed pumpkin 3 pk 8 oz ea cream cheese, cut
3 Large eggs -into bits and softened
1 1/2 ts Cinnamon 1/2 c Granulated sugar
1/2 ts Fresh grated nutmeg 2 tb Heavy cream
1/2 ts Ground ginger 1 tb Cornstarch
1/2 ts Salt 1 ts Vanilla
1/2 c Firmly packed lt brown sugar 1 tb Bourbon or bourbon liqueur
-FOR THE TOPPING-
2 c Sour cream 1 tb Bourbon or bourbon liqueur
2 tb Granulated sugar
For the Crust:
In a bowl, combine cracker crumbs, pecans and sugars; stir in the
butter and press the mixture into the bottom and 1/2 inch up the
sides of a buttered 9 inch springform pan. Chill crust 1 hour.
For 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 cheese and the granulated sugar. Beat in the
cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat
until smooth. Pour the filling into the crust and bake in the middle
of a preheated 350F oven for 50-55 minutes, or until the center is
just set. Let cool in the pan on a rack for 5 minutes.
For the Topping:
In a bowl, whisk together the sour cream, sugar and bourbon. Spread
the 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 sides of the pan and garnish
top of the cheesecake with pecans.
Yields
1 cheesecake