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
11/2 cups fresh or solid pack pumpkin
3 large eggs
11/2 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
3 8-ounce packages 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 or Frangelico
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon or Frangelico, or to taste
12-16 pecan halves for garnish
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.
Make the 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, bourbon or liqueur and the pumpkin mixture, Beat the filling
until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a
preheated 350-degree oven for 50-55 minutes, or until the center is just
set, and let it cool in the pan on a rack for 5 minutes.
Make the topping: In a bowl whisk together sour cream, sugar and bourbon
or liqueur. Spread sour cream mixture over the top of 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. Cut into 12 or 16 pieces.
Per serving: 510 calories, 9 g protein, 31 g carbohydrates, 40 g fat, 160
mg cholesterol, 350 mg sodium, 2 g fiber. Calories from fat: 71 percent.
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