Shelly's Recipe

PUMPKIN CHEESECAKE

Category: Cheesecake

Crust
3/4 cup graham crumbs
1/4 cup sugar
½ cup pecans, finely chopped
1/4 cup brown sugar
1/4 cup butter, melted and cooled
Filling
1 ½ cups pumpkin
3 large eggs
1 ½ tsp cinnamon
½ tsp fresh nutmeg
½ tsp ground ginger
½ cup brown sugar
3 8 oz pkg cream cheese
½ cup sugar
2 Tbsp heavy cream
1 Tbsp cornstarch
1 tsp vanilla
1 Tbsp rum, bourbon, or brandy (liquor is optional or you can use extracts/flavorings)

Topping
2 cups sour cream
2 Tbsp sugar
1 Tbsp rum, brandy or bourbon (liquor is optional or you can use extracts/flavorings)

Crust: Combine all ingredients and press onto the bottom of a 9-inch springform pan. Chill for 1 hour.

Filling: In a bowl, mix pumpkin, eggs, spices and brown sugar. In another bowl, cream softened cream cheese and sugar. Beat in cream, cornstarch, vanilla and liquor. Add to the pumpkin mixture and beat until smooth. Pour filling onto chilled crust. Bake in the middle of oven at 350 for 50-55 minutes or until center is just set. Make topping while cheesecake is baking.

Topping: Whisk sour cream, sugar, and liquor together. Once the cheesecake is set, remove from oven and let cool on rack for 5 minutes. Spread topping on cheesecake and bake another 5 minutres. Let cheesecake cool in pan, then refrigerate overnight. Garnish with pecan halves and whipped cream.