Pumpkin Cheesecake with Bourbon Topping

By chelyc13

Ingredients

• PECAN CRUST:
• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 4 tblsp unsalted butter, melted
• PUMPKING FILLING:
• 3 (8oz) pkgs cream cheese, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 1/2 cups pumpkin puree
• 3 eggs
• 2 tblsp heavy cream
• 1 tblsp bourbon
• 1 teas vailla extract
• 1 tblsp cornstarch
• 1 1/2 teas cainnmon
• 1/2 teas salt
• 1/2 teas ground ginger
• 1/2 teas nutmeg
• BOURBON CREAM TOPPING:
• 1 1/2 cups sour cream
• 3 tblsp sugar
• 1 1/2 tblsp bourbon

Preparation

Step 1

Butter 9inch springform pan. Combine crust ingredients and press on bottom and 1/2 inch up on sides. Refrigerate for one hour. Preheat oen to 350 degrees. Beat cream cheese, sugar and brown sugar until smooth then beat in pumpkin. Beat in remaininng ingredients just until mixed. Bake for 60-70 minutes. Beat cream mixture and spread over hot cheesecake then bake for last five minutes. Cover and refrigerate over night before serving.