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 Pumpkin Cheesecake with Bourbon Sour Cream Topping
From Beata!
Crust ingredients:
1 � cup cinnamon graham cracker crumbs
� cup light brown sugar
� cup granulated sugar
� teaspoon ground red chile powder
pinch ground cloves
� stick unsalted butter, melted.
Filling ingredients:
1 can solid pack pumpkin
3 large eggs
2 � teaspoons of pumpkin pie spice
� teaspoon salt
� cup firmly packed brown sugar
3, 8-oz packages of Philly cream cheese, at room temperature
� cup granulated sugar
1 tablespoon cornstarch
1 teaspoon of vanilla
1 tablespoon bourbon
Topping ingredients:
2 cups of sour cream
� cup granulated sugar
2 tablespoons bourbon
Directions:
- Combine all crust ingredients in a bowl and then press into the bottom and up the sides of a 9-inch nonstick springform pan. Chill the crust at least an hour (you can do this the day ahead).
- Preheat the oven to 350.
- In a bowl, whisk together the pumpkin, eggs, spices and brown sugar. In another, larger bowl, with an electric mixer, cream the cream cheese and sugar, beat in the cornstarch, vanilla and bourbon. Then mix in the pumpkin mixture.
- Pour filling into crust and bake in the middle of the oven for 50-55 minutes or until the center is just set (it will still be a little wobbly overall, and should not be browned.)
- Let it cool in the pan on a rack for 5 minutes.
- In a bowl, whisk together the sour cream, sugar and bourbon.
- Spread the sour cream mixture on top of the cheesecake and return to the oven for an additional 5 minutes. Let the cheesecake cool on a rack and chill it, covered, overnight.
- Serve with barely sweetened whip cream.
Posted by Jennifer on September 25, 2003
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