Pumpkin Cheesecake
INGREDIENTS:
3/4 c Ginger flavored cookie 5 tb Butter, melted
-crumbs 3 tb Brown sugar
1/3 c Finely chopped pecans
3/4 c Ginger flavored cookie 5 tb Butter, melted
-crumbs 3 tb Brown sugar
1/3 c Finely chopped pecans
CRUST: Combine ingredients and press into bottom of 10-inch springform pan.
FILLING: 1/3 cup firmly packed brown sugar 2 Tablespoons flour 1 Tablespoon butter 1 cup finely chopped pecans Blend ingredients together and set aside.
CAKE: 4 8 ozs. packages cream cheese 3/4 cup firmly packed brown sugar 2 Tablespoons cornstarch 6 eggs 1/2 cup sour cream 1/4 cup bourbon
temperature to 225 degrees and bake about 45 minutes longer. Cool and refrigerate.
BOURBON SAUCE: 1/4 cup butter 2/3 cup firmly packed brown sugar 1/4 cup heavy cream 1/4 cup bourbon
Melt butter. Add sugar and stir until dissolved. Add cream and bourbon and simmer 5 minutes. Spread over cold cheesecake.
FILLING: 1/3 cup firmly packed brown sugar 2 Tablespoons flour 1 Tablespoon butter 1 cup finely chopped pecans Blend ingredients together and set aside.
CAKE: 4 8 ozs. packages cream cheese 3/4 cup firmly packed brown sugar 2 Tablespoons cornstarch 6 eggs 1/2 cup sour cream 1/4 cup bourbon
temperature to 225 degrees and bake about 45 minutes longer. Cool and refrigerate.
BOURBON SAUCE: 1/4 cup butter 2/3 cup firmly packed brown sugar 1/4 cup heavy cream 1/4 cup bourbon
Melt butter. Add sugar and stir until dissolved. Add cream and bourbon and simmer 5 minutes. Spread over cold cheesecake.