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Pumpkin Cheesecake w/Bourbon Sour Cream                        Dale Armbruster

  Dressing      

Crust:

3/4 c. Graham Cracker Crumbs                        1/2 cup finely chopped pecans

1/4 cup firmly packed light brown sugar                        1/4 cup Granulated Sugar

1/2 Stick Butter Melted and Cooled

 

Mix Cracker Crumbs, pecans, sugar and butter.  Press mixture in bottom and 1/2" up sides of buttered 9" spring form pan and chill 2 hours.

 

Filling:

1 1/2 cup solid pack pumpkin                        1/2 tsp. salt

3 large eggs                        1 1/2 tsp. cinnamon

1/2 cup firmly packed light brown sugar                        1/2 tsp. Nutmeg

3 - 8 oz. pkgs. cream cheese                        1/2 tsp. Ground Ginger

2 Tbsp. Heavy Cream                        1/2 cup granulated sugar

2 Tbsp. Cornstarch                        1 tsp. Vanilla

1 Tbsp. Bourbon Liqueur

 

Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar.  In bowl with electric mixer, blend cream cheese and granulated sugar, beat in cream, cornstarch, vanilla, liqueur, pumpkin mixture and beat until smooth.  Pour filling into crust and bake at 350 for 50-55 minutes or until center is just set.  Let cool in pan 5 minutes. (cont)

 

Topping:

2 Cups Sour Cream                        2 Tbsp. Granulated Sugar

1 Tbsp. Bourbon Liqueur

Whisk together sour cream, sugar and liqueur.  Spread topping over cheesecake and bake 5 minutes more.  Chill in refrigerator overnight.  Garnish with pecan halves.