"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Cheese Cake Recipe

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This recipe for Pumpkin Cheese Cake, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wayne Bristow
Added: Friday, May 8, 2009


Crust: (Make 1 hr. in advance)
3/4 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/4 c. firmly packed light brown sugar
1/4 c. sugar
1/2 stick butter, melted and cooled

1 1/2 c. pumpkin
3 large eggs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. firmly packed light brown sugar
3 8 oz. pkg. cream cheese, softened
1/2 c. sugar
2 lbs. heavy whipping cream
1 T. cornstarch
1 tsp. vanilla
1 T. bourbon

2 c. sour cream
2 T. sugar
1 T. bourbon

Crust: Mix ingredients in bowl and press in bottom and 1/2 inch of a 9 inch spring form pan buttered. Chill for at least an hour.
Filling: Wisk together first 6 ingredients. In another bowl, cream the cream cheese and sugar. Add Cream, cornstarch, vanilla and bourbon. Add pumpkin mixture and beat until smooth. Pour mixture into pan and place on middle rack of a 350 preheated oven. Put cookie sheet until spring form pan. Bake 50-55 minutes. When center is just set, take out and let set 5 min. Pour topping onto the cake and spread it evenly over the top and return the cake to the oven for 5 min. or more.




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