Pumpkin Cheesecake with Bourbon Sour Cream Topping

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* Exported from MasterCook *

 

Pumpkin Cheesecake With Bourbon Sour Cream Topping

 

Recipe By : Gourmet, November 1990

Serving Size : 16 Preparation Time :0:00

Categories : Cheesecake Holiday

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 unsalted butter -- melted and cooled

-- (1/4 cup)

For the filling

1 1/2 cups solid pack pumpkin

3 large eggs

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup firmly packed light brown sugar

three 8-ounce packages cream cheese -- cut into bits and

-- softened

1/2 cup granulated sugar

2 tablespoons heavy cream

1 tablespoon cornstarch

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon if desired

***FOR THE TOPPING***

2 cups sour cream

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon -- or to taste

16 pecan halves for garnish

 

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 9-inch 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 350øF. 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.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

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