PUMPKIN CHEESECAKE

By á-32773

Ingredients

• FOR THE CRUST:
• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• FOR THE FILLING:
• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 tsp cinnamon
• 1/2 tsp grated nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/2 cup firmly packed light brown sugar
• 3 (8-ounces) packages cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 Tbs heavy cream
• 1 Tbs cornstarch
• 1 tsp vanilla
• 1 Tbs bourbon liqueur or bourbon
• FOR THE TOPPING:
• 2 cups sour cream
• 2 Tbs sugar
• 1 Tbs bourbon liqueur or bourbon, or to taste
• Garnish: 16 pecan halves

Details

Adapted from epicurious.com

Preparation

Step 1

MAKE THE CRUST:
In a bowl combine the cracker crumbs, pecans, and the sugar, 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 crust for 1 hour.

MAKE THE FILLING:
Preheat oven to 350F.

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, bourbon, and the pumpkin mixture; beat until filliing is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of the 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. (Maintain oven temperature.)

MAKE THE TOPPING:
In a bowl whisk together the sour cream, sugar and bourbon.

Spread the sour cream mixture over 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.