Submitted by Inn at Merridun of Union, SC
Pumpkin Cheesecake
Makes 12-14 servings
INGREDIENTS:
Crust
- 3/4 cup graham crumbs
- 1/4 cup sugar
- 1/2 cup pecans, finely chopped
- 1/4 cup brown sugar
- 1/4 cup butter, melted and cooled
Filling
- 1 1/2 cups pumpkin
- 3 large eggs
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon fresh nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup brown sugar
- 3 8 ounce packages cream cheese
- 1/2 cup sugar
- 2 Tablespoons heavy cream
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla
- 1 Tablespoon rum, bourbon, or brandy (liquor is optional or you can use extracts/flavorings)
Topping
- 2 cups sour cream
- 2 Tablespoons sugar
- 1 Tablespoon rum, brandy or bourbon (liquor is optional or you can use extracts/flavorings)
DIRECTIONS:
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 a 350 degree F oven 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.