Recipe - Pecan Pumpkin Cheese Cake

CRUST
Three fourths cup Grahm cracker crumbs
One fourth cup Melted butter
One half cup Finely chopped pecans
One fourth cup Sugar
One fourth cup Light brown sugar

FILLING
1 One half cup Solid pumpkin
One half teaspoon Nutmeg
One half cup Light brown sugar
1 tablespoon Cornstarch
3 pack (8oz) cream cheese
One half teaspoon Salt
1 teaspoon Vanilla
1 One half teaspoon Cinnamon
One half teaspoon Ginger
2 tablespoon Heavy cream
1 tablespoon Bourbon
One half cup Sugar
3 Eggs

TOPPING
2 cup Sour cream
2 tablespoon Sugar
1 tablespoon Bourbon

From: hammond@odin.scd.ucar.edu (Steve Hammond)

Date: Thu, 14 Oct 1993 19:40:17 GMT
From Gourmet Magazine a couple of years ago. I have made it numerous times
and each time it comes out fantastic. Tom Purcia attmail@tpurcia

Crust:

1. Grease a 9in Spring Form pan

2. Combine ingredents and press into pan up about quater in. on side.

Filling:

1. Preheat oven to 350

2. In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and
brown sugar.

3. In a bowl with an electric mixer cream together the cream cheese and
sugar. Beat in cream, cornstarch, vanilla, and bourbon.

4. Combine pumpkin into cream cheese mixture.

5. Pour into crust and bake for 50 to 55 min.

6. Remove from oven and let stand 5 min.

Topping:

1. Combine all ingredents and spread over top.

2. Bake for 5 mins.

3. Remove and cool then chill thourghly.

4. Decorate top with pecan halfs.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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