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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Pumpkin Cheesecake With Bourbon Sour Cream Topping
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Cakesandfrostings - Cheesecake -  Pumpkin Cheesecake With Bourbon Sour Cream Topping Post by :Amp_Up Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2792

Click below to download : Cakesandfrostings - Cheesecake - Pumpkin Cheesecake With Bourbon Sour Cream Topping (Format : PDF)

Cakesandfrostings - Cheesecake - Pumpkin Cheesecake With Bourbon Sour Cream Topping

For the crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
three 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired

For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish


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 (don't glop it in the middle- it'll sink. gently spoon it around the edges and spread toward the center to cover) 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
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Crust: 1-1/2 cps. graham cracker crumbs 1/2 cp. melted butter 1tsp. cinnamon 2tbs. brown sugar Mix the above ingredients in a 9in springform pan. Press mixture onto the sides and the bottom of the pan. Set aside. Filling: 2lbs. cream cheese 1-1/2 cps. sugar 1/4 cp. Flour 5 eggs 2 tsp. rum 2tsp. pumpkin spice 16 oz. can of pumpkin puree Mix softened cream cheese, sugar and flour until well blended. Add pumpkin spice, pumpkin puree and rum. Add eggs, one at a time, until well blended. Pour into prepared pan and bake at 350 degrees for 1-3/4 hours or until
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