Pumpkin Cheesecake with Bourbon Sour
Posted by: Elaine Tue, 22 Jun 2004, at 4:44 p.m.
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 1/2 cups pumpkin, solid pack
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg, grated
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon, or to taste
16 pecan halves, for garnish
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 springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the eggs, the cinnamon, the nutmeg, the
ginger, the salt, and the brown sugar. In a large bowl with an electric mixer
cream together the cream cheese and the granulated sugar, beat in the cream, the
cornstarch, the vanilla, the bourbon liqueur, 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 degree F oven for 50 to 55 minutes, or until the center is just
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, the sugar and the bourbon liqueur.
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.