Contributed By: Kay Davis


For the crust:
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

For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs at room temperature
1 1/2 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
three 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 liqueur or bourbon if desired

For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste

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 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.

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