pumpkin cheesecake with bourbon sour cream
Pumpkin Cheesecake with Bourbon Sour Cream Source: "Gourmet" magazine - November 1990 Crust 3/4 cup graham cracker crumbs 1/2 cup finely chopped pecans 1/4 cup firmly packed light ...
Ingredients
- 3/4cupgraham cracker crumbs
- 1/2cupfinely chopped pecans
- 1/4cupfirmly packed light brown sugar
- 1/4cupgranulated sugar
- 1/4cupunsalted butter, melted and cooled
- 11/2 cups canned pumpkin
- 3eggs
- 11/2 teaspoons ground cinnamon
Directions
- 1
Pumpkin Cheesecake with Bourbon Sour Cream Source: "Gourmet" magazine - November 1990 Crust 3/4 cup graham cracker crumbs 1/2 cup finely cho
- 2
Stir in the butter
- 3
Press the mixture into the bottom and 1/2 inch up side of a buttered 9-inch springform pan
- 4
Chill the crust for 1 hour
- 5
Preheat oven to 350 degrees F
- 6
Filling 1 1/2 cups canned pumpkin 3 eggs 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 t
- 7
In a large bowl with an electric mixer beat together the cream cheese and the granulated sugar until fluffy, then beat in the cream, cornsta
- 8
Pour the filling into the chilled crust