FOR THE CRUST
3/4 c Graham cracker crumbs
1/2 c Finely chopped pecans
1/4 c Firmly packed lt brown sugar
1/4 c Granulated sugar
1/2 c (1/4 cup) unsalted butter,
-melted and cooled
FOR THE FILLING
1 1/2 c Solid packed pumpkin
3 Large eggs
1 1/2 ts Cinnamon
1/2 ts Fresh grated nutmeg
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Firmly packed lt brown sugar
3 pk 8 oz ea 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 or bourbon liqueur
FOR THE TOPPING
2 c Sour cream
2 tb Granulated sugar
1 tb Bourbon or bourbon liqueur
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