Ingredients Jump to Instructions ↓

  1. 3/4 cup Graham cracker crumbs

  2. cup Finely chopped pecans

  3. 1/4 cup

  4. 1 1/2 cup Solid packed pumpkin

  5. 3 Large eggs

  6. 1 1/2 teaspoon Cinnamon

  7. teaspoon Fresh grated nutmeg

  8. teaspoon Ground ginger

  9. teaspoon Salt

  10. cup Firmly packed lt brown sugar

  11. 3 packs 8 oz ea cream cheese, cut into bits and softened

  12. cup Granulated sugar

  13. 2 tablespoons Heavy cream

  14. 1 tablespoon Cornstarch

  15. 1 teaspoon Vanilla

  16. 2 cups Sour cream

  17. 2 tablespoons Granulated sugar

  18. 1 tablespoon Bourbon or bourbon liqueur

Instructions Jump to Ingredients ↑


  2. In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and ½ inch up the sides of a buttered 9 inch springform pan. Chill crust 1 hour.

  3. For the Filling:

  4. 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.

  5. For the Topping:

  6. 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.

  7. Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 Typed in MM format by Linda Fields, Cyberealm BBS


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