Pumpkin Cheesecake with Bourbon Sour Cream Topping



Crust

  • 3/4 c graham cracker crumbs

  • 1/2 c finely chopped pecans

  • 1/4 c firmly packed light brown sugar

  • 1/2 stick butter, melted and cooled


Filling

  • 1 1/2 c solid pack pumpkin

  • 3 large eggs

  • 1 1/2 t cinnamon

  • 1/2 t ground nutmeg

  • 1/2 t ground ginger

  • 1/2 t salt

  • 1/2 c firmly packed light brown sugar

  • 24 oz cream cheese (3x 8oz pkgs), cut and softened

  • 1/2 c granulated sugar

  • 2 T heavy cream

  • 1 T cornstarch

  • 1 t vanilla 

  • 1 T bourbon


Topping

  • 2 c sour cream

  • 2 T granulated sugar

  • 1 T bourbon


Garnish

  • 16 pecan halves



Crust: Combine cracker crumbs, pecans, sugar.  Stir in butter.  Press
mixture in bottom of 9" springform pan, 1/2" up the side.  Chill for
one hour.



Filling: Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt,
brown sugar.  In large bowl of electric mixer, cream together cream
cheese, granulated sugar.  Beat in cream, cornstarch, vanilla,
bourbon, and pumpkin mixture.  Beat until smooth.



Pour filling into crust.  Bake in 350 F oven for 50-55 minutes, until
center is just set.  Let cool in pan on rack for 5 minutes.



Topping: Whisk together sour cream, sugar, and bourbon.  Spread
topping over top of cheesecake and bake for 5 minutes more.  Let
cheesecake cool in pan on rack.  Chill covered, overnight.  Remove
side of pan and garnish top with pecans.