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Ingredientes
- 3/4 c. graham cracker crumbs
- 1/2 c. finely minced pecans
- 1/4 c. firmly packed light brown sugar
- 1/4 c. granulated sugar
- 1/2 stk unsalted butter melted and cooled (1/4 c.)
- 1Â 1/2 c. solid pack pumpkin
- 3 lrg Large eggs
- 1Â 1/2 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp grnd ginger
- 1/2 tsp salt
- 1/2 c. firmly packed light brown sugar
- Â Â three 8-oz pkgs. cream cheese cut into bits and softened
- 1/2 c. granulated sugar
- 2 Tbsp. heavy cream
- 1 Tbsp. cornstarch
- 1 tsp vanilla
- 1 Tbsp. bourbon liqueur or possibly bourbon if you like
- 2 c. lowfat sour cream
- 2 Tbsp. granulated sugar
- 1 Tbsp. bourbon liqueur or possibly bourbon or possibly to taste
- 16 x pecan halves for garnish
Direcciones
- Make the crust:In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mix into the bottom and 1/2 inch up the side
- of a buttered 9-inch springform pan. Refrigeratethe 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 mix, and beat the filling till it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350F. oven for 50 to 55 min, or possibly till the center is just set, and let it cold in the pan on a rack for 5 min.
- Make the topping:In a bowl whisk together the lowfat sour cream, the sugar, and the bourbon liqueur.
- Spread the lowfat sour cream mix over the top of the cheesecake and bake the cheesecake for 5 min more. Let the cheesecake cold in the pan on a rack and refrigerateit, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
