PUMPKIN CHEESECAKE

THE CRUST:

¡  ½ cup finely chopped pecans

¡  ¼ cup brown sugar

¡  ¾ cup graham cracker crumbs

¡  ¼ cup sugar

¡  4-oz sweet butter, melted & cooled

FOR THE FILLING:

¡  1½ cups solid packed canned pumpkin

¡  3 large eggs

¡  1 ½ tsp. cinnamon

¡  1 ½ tsp. ground ginger, nutmeg & salt

¡  1 ½ lbs (24-oz) cream cheese, softened to room temperature

¡  ½ cup sugar

¡  ½ cup brown sugar

¡  1 tbsp cornstarch

¡  2 tbsp heavy cream

¡  1 tsp. vanilla

¡  1 tbsp bourbon

FOR THE TOPPING:

¡  2 cups sour cream

¡  2 tbsp sugar

¡  1 tbsp bourbon

16 pecan halves to garnish

Make the Crust:

Combining all the ingredients and pressing into a 9” spring form pan

Bake for 5 minutes and cool in the refrigerator until ready to use

The Filling:

In mixer with the paddle attachment cream the cream cheese

In separate bowl mix together the brown sugar, sugar & cornstarch, add to cream cheese slowly until smooth

Mix in separate bowl the pumpkin, eggs, cinnamon, nutmeg, ginger, salt & brown sugar

Add to smooth cream cheese mixture, mix until light and fluffy

Beat in the heavy cream, vanilla and bourbon, until smooth

Pour into prepared pan and bake in a 350º

Oven until set, about 50 to 55 minutes

Cool on rack for 5 minutes, leaving in the pan

Make topping, mixing in a small bowl to dissolve sugar

Spread mixture over the top of cake and bake for 5 minutes longer in a 350° oven

Let cake cool in the pan on rack and chill over night

Uncovered and remove side of spring form

Serve with Whipped Cream and Pecan Halves

Serves 12 to 16