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PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Pumpkin Cheesecake with Bourbon Sour Cream Topping

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INGREDIENTS

Crust:

3/4 cup 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 (1/4 cup) unsalted butter, melted and cooled

Filling:

1-1/2 cup solid pack pumpkin

3 large eggs

1-1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup firmly packed light brown sugar

24 oz. cream cheese, cut into bits and softened

1/2 cup granulated sugar

2 tablespoon heavy cream

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 tablespoon bourbon liqueur or bourbon if desired

Topping:

2 cups sour cream

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon, or to taste

16 pecan halves (for garnish)

DIRECTIONS

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.

Filling:

In a bowl whisk together pumpkin, egg, cinnamon, nutmeg, ginger, salt and brown sugar.

In a large bowl with an electric mixer cream together cream cheese and granulated sugar. Beat in cream, cornstarch, vanilla extract, bourbon liqueur and pumpkin mixture; beat until smooth. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350° F. oven for 50 to 55 minutes, or until the center is just set. Let cheesecake cool in the pan on a rack for 5 minutes.

Topping:

In a bowl whisk together sour cream, sugar and 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.