*  Exported from  MasterCook  *
 
                       Stephanie’s Pumpkin Cheesecake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes                      Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR THE CRUST***
      3/4  cup           graham cracker crumbs
      1/2  cup           finely chopped pecans
      1/4  cup           firmly packed lt brown sugar
      1/4  cup           granulated sugar
      1/2  cup           -- (1/4 cup) unsalted
                         -- butter,
                         melted and cooled
                         ***FOR THE FILLING***
    1 1/2  cups          solid packed pumpkin
    3      large         eggs
    1 1/2  teaspoons     cinnamon
      1/2  teaspoon      fresh grated nutmeg
      1/2  teaspoon      ground ginger
      1/2  teaspoon      salt
      1/2  cup           firmly packed lt brown sugar
    3      8 oz package  cream cheese -- cut
                         into bits and softened
      1/2  cup           granulated sugar
    2      tablespoons   heavy cream
    1      tablespoon    cornstarch
    1      tablespoon    vanilla
    1      tablespoon    bourbon or bourbon liqueur
                         ***FOR THE TOPPING***
    2      cups          sour cream
    2      tablespoons   granulated sugar
    1      tablespoon    bourbon or bourbon liqueur
 
   FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir   i
 n 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 crea
 m cheese and the granulated sugar. Beat in   the cream, cornstarch, vanilla and
  bourbon, and pumpkin mixture. Beat until   smooth. Pour the filling into the c
 rust and bake in the middle of a   preheated 350F oven for 50-55 minutes, or un
 til the center is just set. Let   cool in the pan on a rack for 5 minutes.   FO
 R THE TOPPING: In a bowl, whisk together the sour cream, sugar and   bourbon. S
 pread 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, co
 vered overnight. Remove the sides of the pa!
 !
 !
 n and garnish   top of the cheesecake with pecans.
 
 Posted to RecipeLu List by “Diane Geary” <diane@keyway.net> on Mar 30, 1998.
 
 
 
 
 
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