---------- Recipe via Meal-Master (tm) v8.02
  
       Title: STEPHANIE'S PUMPKIN CHEESECAKE
  Categories: Cheesecakes
       Yield: 1 cheesecake
  
 -------------------------------FOR THE CRUST-------------------------------
     3/4 c  Graham cracker crumbs
     1/2 c  Finely chopped pecans
     1/4 c  Firmly packed lt brown sugar
     1/4 c  Granulated sugar
     1/2 c  (1/4 cup) unsalted butter,
            -melted and cooled
 
 ------------------------------FOR THE FILLING------------------------------
   1 1/2 c  Solid packed pumpkin
       3    Large eggs
   1 1/2 ts Cinnamon
     1/2 ts Fresh grated nutmeg
     1/2 ts Ground ginger
     1/2 ts Salt
     1/2 c  Firmly packed lt brown sugar
       3 pk 8 oz ea cream cheese, cut
            -into bits and softened
     1/2 c  Granulated sugar
       2 tb Heavy cream
       1 tb Cornstarch
       1 ts Vanilla
       1 tb Bourbon or bourbon liqueur
 
 ------------------------------FOR THE TOPPING------------------------------
       2 c  Sour cream
       2 tb Granulated sugar
       1 tb Bourbon or bourbon liqueur
  
   FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir
   in the butter and press the mixture into the bottom and 1/2 inch up the
   sides of a buttered 9 inch springform pan. Chill crust 1 hour.
   FOR THE FILLING: In a bowl, whisk together the pumpkin,eggs, cinnamon,
   nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric
   mixer, cream together the cream cheese and the granulated sugar. Beat in
   the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until
   smooth. Pour the filling into the crust and bake in the middle of a
   preheated 350F oven for 50-55 minutes, or until the center is just set. Let
   cool in the pan on a rack for 5 minutes.
   FOR THE TOPPING: In a bowl, whisk together the sour cream, sugar and
   bourbon. Spread the 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 sides of the pan and garnish
   top of the cheesecake with pecans.
  
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