Pumpkin Cheesecake with Bourbon–Sour Cream Topping
- Preparing Time: -
- Total Time: -
- Served Person: 12–16 servings
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons heavy cream
- 2 tablespoons granulated sugar
- 2 cups sour cream
- 1/4 cup firmly packed light brown sugar
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups solid pack pumpkin
- 3 (8-ounce) packages cream cheese, cut into bits and softened
- 1 tablespoon bourbon liqueur or bourbon if desired
- 1 tablespoon bourbon liqueur or bourbon, or to taste
- 16 pecan halves for garnish
- Carbohydrate 32 g(11%)
- Cholesterol 122 mg(41%)
- Fat 32 g(49%)
- Fiber 1 g(3%)
- Protein 6 g(11%)
- Saturated Fat 16 g(82%)
- Sodium 316 mg(13%)
- Calories 429
PreparationMake 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 the pumpkin, the egg, 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. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°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. Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. 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.
PreparationMake 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 the pumpkin, the egg, 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. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°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. Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. 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.
