Recipe - Pumpkin Cheesecake With Bourbon Sour Cream Topping

FOR THE CRUST
Three fourths cup Graham cracker crumbs
One half cup Finely chopped pecans
One fourth cup Firmly packed light brown
sugar
One fourth cup Granulated sugar
One half Stick (One fourth cup) unsalted
butter; melted and cooled

FOR THE FILLING
1 One half cup Solid pack pumpkin
3 lg Eggs
1 One half teaspoon Cinnamon
One half teaspoon Freshly grated nutmeg
One half teaspoon Ground ginger
One half teaspoon Salt
One half cup Firmly packed light brown
sugar
3 pack (8oz) cream cheese; cut
into bits and softened
One half cup Granulated sugar
2 tablespoon Heavy cream
1 tablespoon Cornstarch
1 teaspoon Vanilla
1 tablespoon Bourbon liqueur or bourbon
if desired

FOR THE TOPPING
2 cup Sour cream
2 tablespoon Granulated sugar
1 tablespoon Bourbon liqueur or bourbon;
or to taste

GARNISH
16 Pecan halves

From the rec.food.recipes ng ... From: Janie McKinney
janiemckinney@usa.net

Make the crust: In a bowl combine the cracker crumbs, the pecans, and the
sugars, stir in the butter, and press the mixture into the bottom and 1/2
inch up the side of a buttered 9inch springform pan. Chill the crust for 1
hour.

Make the filling: In a bowl whisk together the pumpkin, the egg, the
cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large
bowl with an electric mixer cream together the cream cheese and the
granulated sugar, beat in the cream, the cornstarch, the vanilla, the
bourbon liqueur, and the pumpkin mixture, and beat the filling until it is
smooth. Pour the filling into the crust, bake the cheesecake in the middle
of a preheated 350 F. 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.

Make the topping: In a bowl whisk together the sour cream, the sugar, and
the bourbon liqueur. Spread the sour cream 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 side
of the pan and garnish the top of the cheesecake with the pecans.

Gourmet November 1990

Posted to JEWISHFOOD digest V97 #321 by Jeff Freedman
jefffree@eskimo.com on Dec 09, 1997