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Stephanie's Pumpkin Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Posted To Recipelu
Amount Measure Ingredient -- Preparation Method
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***FOR THE CRUST***
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed lt brown sugar
1/4 cup granulated sugar
1/2 cup -- (1/4 cup) unsalted
-- butter,
melted and cooled
***FOR THE FILLING***
1 1/2 cups solid packed pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed lt brown sugar
3 8 oz package cream cheese -- cut
into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 tablespoon vanilla
1 tablespoon bourbon or bourbon liqueur
***FOR THE TOPPING***
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur
FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir i
n 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 crea
m cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and
bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the c
rust and bake in the middle of a preheated 350F oven for 50-55 minutes, or un
til the center is just set. Let cool in the pan on a rack for 5 minutes. FO
R THE TOPPING: In a bowl, whisk together the sour cream, sugar and bourbon. S
pread 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, co
vered overnight. Remove the sides of the pa!
!
!
n and garnish top of the cheesecake with pecans.
Posted to RecipeLu List by "Diane Geary" on Mar 30, 1998.
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