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Pumpkin Cheesecake with Bourbon Sour Cream Topping

Author/Submitted by:
Servings: 0
Categories: Alcohol / Cheesecakes / Desserts / Pumpkin


For the crust:
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

For the filling:
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

For the topping:
2  cups  sour cream
2  tablespoons  granulated sugar
1  tablespoon  bourbon, or to taste
16    pecan halves, for garnish

1. 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.

2. 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.

3. 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.

4. Make the topping: in a bowl whisk together the sour cream, the sugar and the bourbon liqueur.

5. 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.

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