-------------------------------FOR THE CRUST-------------------------------
3/4 c Graham cracker crumbs
1/2 c Pecans; finely chopped
1/4 c Light brown sugar;
- firmly packed
1/4 c Granulated sugar
1/2 c Unsalted butter;
- melted and cooled
------------------------------FOR THE FILLING------------------------------
1 1/2 c Solid packed pumpkin
3 lg Eggs
1 1/2 ts Cinnamon
1/2 ts Nutmeg; fresh grated
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Light brown sugar;
- firmly packed
24 oz Cream cheese; cut into bits,
- softened
1/2 c Granulated sugar
2 tb Heavy cream
1 tb Corn starch
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" up the sides
of a buttered 9" 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, corn starch, vanilla, bourbon, and pumpkin
mixture. Beat until smooth. Pour the filling into the crust and
bake in the middle of a preheated 350°F oven for 50 to 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.
