Pumpkin Cheesecake with Bourbon Sour Cream Topping

Ingredients

  • 1 ½ cups solid pack pumpkin
  • 3 large eggs
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup firmly packed light brown sugar
  • + 15 more ingredients
    • three 8-ounce packages cream cheese, cut into bits and softened
    • ½ cup granulated sugar
    • 2 tablespoons heavy cream
    • 1 tablespoon cornstarch
    • 1 teaspoon vanilla
    • 1 tablespoon bourbon liqueur or bourbon if desired
    • 2 cups sour cream
    • 2 tablespoons granulated sugar
    • 1 tablespoon bourbon liqueur or bourbon, or to taste
    • 16 pecan halves for garnish
    • ¾ cup graham cracker crumbs
    • ½ cup finely chopped pecans
    • ¼ cup firmly packed light brown sugar
    • ¼ cup granulated sugar
    • 4 tablespoons unsalted butter, melted and cooled

1. 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. 2. Make the filling: In a bowl whisk together the pumpkin, th...

View full recipe at SpringPad

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