"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Cheesecake with Bourbon Sour Cream Topping Recipe

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This recipe for Pumpkin Cheesecake with Bourbon Sour Cream Topping, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vernita Hettrick
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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
FOR THE FILLING:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup firmly packed light brown sugar
3 eight once packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tbsp. heavy cream
1 tbsp. cornstarch
1 tsp. vanilla
1 tbsp. bourbon liqueur or bourbon
FOR THE TOPPING:
2 cups sour cream
2 tbsp. granulated sugar
1 tbsp. bourbon liqueur or bourbon
16 pecan halves for garnish

Directions:
Directions:
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 springform pan. Chill the crust for 1 hour.
Make the filling: In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In a large bowl with a mixer, cream together the cream cheese and the granulated sugar; beat in the cream, the cornstarch, the vanilla, the bourbon 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 oven for 50-55 minutes, or until the center is 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, sugar and bourbon.
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.

 

 

 

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