Pumpkin Cheesecake

In the spirit of Halloween, I thought I'd publish a few pumpkin recipes that I think are delicious. Hope you enjoy!


This Pumpkin Cheesecake was a hit at our Thanksgiving dinner last year. Recipe complements of my friend Katy.


Ingredients

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
* 4 tablespoons 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

Preparation

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.