Stephanie's Pumpkin Cheesecake

Title:
Stephanie's Pumpkin Cheesecake

Yield:
1 Cheesecake

Categories:
Cheesecake




Ingredients:




-------------------------------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.


 


 Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120


 Typed in MM format by Linda Fields, Cyberealm BBS


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip