| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheesecakes |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Ginger flavored cookie crumbs |
| 1/3 |
c |
Finely chopped pecans |
| 5 |
tb |
Butter, melted |
| 3 |
tb |
Brown sugar |
INSTRUCTIONS
CRUST: Combine ingredients and press into bottom of 10-inch springform pan.
FILLING: 1/3 cup firmly packed brown sugar 2 Tablespoons flour 1 Tablespoon
butter 1 cup finely chopped pecans Blend ingredients together and set
aside.
CAKE: 4 8 ozs. packages cream cheese 3/4 cup firmly packed brown sugar 2
Tablespoons cornstarch 6 eggs 1/2 cup sour cream 1/4 cup bourbon
temperature to 225 degrees and bake about 45 minutes longer. Cool and
refrigerate.
BOURBON SAUCE: 1/4 cup butter 2/3 cup firmly packed brown sugar 1/4 cup
heavy cream 1/4 cup bourbon
Melt butter. Add sugar and stir until dissolved. Add cream and bourbon and
simmer 5 minutes. Spread over cold cheesecake.
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