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