Pumpkin Cheesecake With Bourbon Sour Cream Topping

It is good to understand that Christ’s service never did secure a man from all the ills that flesh is heir to, and never will. If you are a believer, you must reckon on having your share of sickness and pain, of sorrow and tears, of losses and crosses, of deaths and bereavements, of partings and separations, of vexations and disappointments, so long as you are in the body. Christ never undertakes that you shall get to heaven without these. He has undertaken that all who come to Him shall have all things pertaining to life and godliness; but He has never undertaken that He will make them prosperous, or rich, or healthy, and that death and sorrow shall never come to their family.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

3/4	c	Graham cracker crumbs
1/2	c	Finely chopped pecans
1/4	c	Firmly packed light brown
		sugar
1/4	c	Granulated sugar
1/2		Stick, 1/4 cup unsalted
		butter melted and cooled
1 1/2	c	Solid pack pumpkin
3		Eggs
1 1/2	t	Cinnamon
1/2	t	Freshly grated nutmeg
1/2	t	Ground ginger
1/2	t	Salt
1/2	c	Firmly packed light brown
3		8-oz cream cheese cut
		into bits and softened
1/2	c	Granulated sugar
2	T	Heavy cream
1	T	Cornstarch
1	t	Vanilla
1	T	Bourbon liqueur or bourbon
		if desired
2	c	Sour cream
2	T	Granulated sugar
1	T	Bourbon liqueur or bourbon
		or to taste
16		Pecan halves

INSTRUCTIONS

From the rec.food.recipes ng ... From: Janie McKinney
<janiemckinney@usa.net>  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.  Gourmet November 1990  Posted to
JEWISH-FOOD digest V97 #321 by Jeff Freedman  <jefffree@eskimo.com> on
Dec 09, 1997

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“I don’t know why some people change churches; what difference does it make which one you stay home from?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3955 Calories From Fat: 2973 Total Fat: 339.9g Cholesterol: 1326.4mg Sodium: 1783.7mg Potassium: 1191.1mg Carbohydrates: 211.8g Fiber: 7.6g Sugar: 196.9g Protein: 36.2g