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Pumpkin Cheesecake W/Bourbon Sour Cream Topping Recipe

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This recipe for Pumpkin Cheesecake W/Bourbon Sour Cream Topping is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST: 3/4 c. graham cracker crumbs
1/2 c. finely chopped pecans
1/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
1/2 stick (1/4 c.) unsalted butter melted & cooled
FILLING: 1 1/2 c. solid pack pumpkin
3 large eggs
1 1/2 t. cinnamon, 1/2 t. freshly grated nutmeg, 1/2 t. ground ginger,
1/2 t. salt
1/2 c. firmly packed light brown sugar
3 8-oz pkg. cream cheese, cut into bits & softened
1/2 c. granulated sugar
2 T. heavy cream
1 T. cornstarch
1 t. vanilla
1 T. bourbon
TOPPING: 2 c. sour cream
2 T. granulated sugar
1 T. bourbon
16 pecan halves for garnish
Directions:
Directions:
CRUST: In a bowl combine the cracker crumbs, pecans and sugars, stir in butter and press mixture into bottom and 1/2 inch up the side of a buttered springform pan. Chill crust for 1 hour.
FILLING: In a bowl whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. In large bowl with electric mixer cream together the cream cheese and granulated sugar, beat in cream, cornstarch, vanilla, bourbon and pumpkin mixture til smooth. Pour filling into the crust, back in the middle of preheated 350º oven for 50 to 55 min. or til center is just set. Let cook in pan on rack for 5 min.
TOPPING: In a bowl whick together sour cream, sugar and bourbon.
Spread topping over top of cheesecake and bake 5 min more. Let cake cool in pan on rack and chill covered overnight. Garnish.
Personal Notes:
Personal Notes:
Mom would always bake favorite desserts for her children. This is one of Gibson's favorites.

 

 

 

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