Pumpkin Cheesecake With Bourbon Sour Cream Topping
|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄4 Cup (4 tbs), melted and cooled (1/2 stick)|
|Solid pack pumpkin||1 1⁄2 Cup (24 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Cream cheese||24 Ounce, cut into bits and softened (3 packages, 8 ounce each)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Tablespoon|
|Bourbon liqueur/Bourbon||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Bourbon liqueur||1 Tablespoon|
|Pecan halves||16 (for garnish)|
Make the crust: 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 for 1 hour.
Make the filling: In a bowl whisk together the pumpkin, the eggs, 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 ofthe pan and garnish the top ofthe cheesecake with the pecans.