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Pumpkin Cheesecake with Bourbon Sour Cream Topping Recipe

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This recipe for Pumpkin Cheesecake with Bourbon Sour Cream Topping is from The Guarino Cousins 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:  
For the crust:
¾ cup graham cracker crumbs
½ cup finely chopped pecans
¼ cup firmly packed light brown sugar
½ stick (¼ cup) unsalted butter, melted and cooled

For the filling:
1½ cups solid pack pumpkin
3 large eggs
1½ teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon salt
½ cup firmly packed light brown sugar
Three 8-once packages cream cheese, cut into bits and softened
½ cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon, or to taste

For the topping:
2 cups sour cream
2 tablespoons granulate sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for granish
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 9-inch spring form 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 and electric mixer cream together the cream cheese, cornstarch, vanilla, bourbon liqueur and the pumpkin mixture and beat the filling until smooth. Pour the filling into the crust and bake the cheesecake in the middle of preheated 350º oven for 50 to 55 minutes, or until the center is just set and let cool in pan on rack for 5 minutes.

 

 

 

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