Bourbon Pumpkin Cheesecake
Crust
¾ gingersnap cookies, ground fine in food processer
¼ c brown sugar
¼ c sugar
½ stick butter, melted and cooled
mix all together
Sour Cream Topping
2 cup sour cream
2 T sugar
1 T bourbon
Filling
1 ½ c pumpkin, roasted and pureed
3 eggs
½ c brown sugar
2 T heavy cream
1 tsp vanilla
1 T bourbon
½ sugar
1 T cornstarch
1 ½ tsp cinnamon
½ tsp ginger
½ tsp salt
3 8oz packages cream cheese
Method
Butter inverted spring form pan or small cheesecake molds and spread crust in bottom. Chill one hour.
Whisk egg, pumpkin, brown sugar, cream, vanilla and bourbon in medium bowl.
Add sugar, cornstarch, cinnamon, nutmeg, ginger and salt to pumpkin mixture.
In kitchen aid mixing bowl, beat cream cheese on high 3 minutes until smooth.
Add pumpkin and mix with cream cheese until smooth.
Pour onto crust and put on cookie sheet. Bake 50 – 60 minutes until just set.
Mix sour cream, sugar and bourbon, spread on cake and bake five minutes. Cool 3 hours on rack. Chill covered at least 4 hours and keep in pan until ready to serve.
