Pumpkin Cheesecake With Bourbon Sour Cream Topping Recipe
Yield: 1 cheesecakeRecipe by luhu.jp
Ingredients:
THE CRUST
3/4 cup: Graham Cracker Crumbs,
-sugar,
1/2 cup: Finely chopped pecans,
1/4 cup: Granulated Sugar,
1/4 cup: Firmly packed light brown,
THE FILLING
1 1/2 cup: Solid pack pumpkin,
3 package: 3 8 oz pkg cream cheese,
3 large: Eggs,
-cut in bits and softened,
1 1/2 tsp: Cinnamon,
1/2 cup: Granulated Sugar,
1/2 tsp: Grated nutmeg,
2 tbsp: Heavy Cream,
1/2 tsp: Ground ginger,
1 tbsp: Cornstarch,
1/2 tsp: Salt,
1 tsp: Vanilla,
1/2 cup: Firmly packed light brown,
1 tbsp: Bourbon liqueur or bourbon,
-sugar,
-if desired,
THE TOPPING
2 cup: Sour Cream,
1 tbsp: Bourbon liqueur,
2 tbsp: Granulated Sugar,
16: Pecan halves for garnish,
Directions:
Oven Temp: 350oF
Instructions:
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.
The Filling
In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger,
salt and brown sugar. In a large bowl, with an electric mixer, cream
together the cream cheeses and granulated sugar, beat in the cream,
cornstarch, vanilla, bourbon liqueur and pumpkin mixture. Beat the
filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of
a preheated 350F 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.
The Topping
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 pecans.
Source/Author: A Crouchman Family Favorite / typo Bob Shiells
Submitted By BOB SHIELLS On 10-02-94
Source from luhu.jp
Instructions:
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.
The Filling
In a bowl whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger,
salt and brown sugar. In a large bowl, with an electric mixer, cream
together the cream cheeses and granulated sugar, beat in the cream,
cornstarch, vanilla, bourbon liqueur and pumpkin mixture. Beat the
filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of
a preheated 350F 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.
The Topping
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 pecans.
Source/Author: A Crouchman Family Favorite / typo Bob Shiells
Submitted By BOB SHIELLS On 10-02-94
Source from luhu.jp