Pecan Pumpkin Cheese Cake

1 review, 3 star(s). 100% would make again

Ready in 1h

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3/4 c Graham cracker crumbs
1 1/2 ts Cinnamon
1 tb Bourbon
2 tb Heavy cream
1/4 c Sugar
1/2 c Light brown sugar
1 tb Cornstarch
1/4 c Light brown sugar
3 8-oz package cream cheese
1 1/2 c Solid pumpkin
1 ts Vanilla
1/2 ts Ginger
3 Eggs
2 c Sour cream
1/2 ts Salt
1/4 c Butter; melted
1/2 c pecans; Finely chopped
1/2 ts Nutmeg
1 tb Bourbon
1/2 c Sugar
2 tb Sugar

Original recipe makes 10



From: (Steve Hammond) Date: Thu, 14 Oct 1993 19:40:17 GMT From Gourmet Magazine a couple of years ago. I have made it numerous times and each time it comes out fantastic. Tom Purcia Crust: 1. Grease a 9in Spring Form pan 2. Combine ingredents and press into pan up about quater in. on side. Filling: 1. Preheat oven to 350 2. In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and brown sugar. 3. In a bowl with an electric mixer cream together the cream cheese and sugar. Beat in cream, cornstarch, vanilla, and bourbon. 4. Combine pumpkin into cream cheese mixture. 5. Pour into crust and bake for 50 to 55 min. 6. Remove from oven and let stand 5 min. Topping: 1. Combine all ingredents and spread over top. 2. Bake for 5 mins. 3. Remove and cool then chill thourghly. 4. Decorate top with pecan halfs. REC.FOOD.RECIPES ARCHIVES /DESSERTS From archives. Downloaded from G Internet, G Internet.

Verified by stevemur
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Calories Per Serving: 777 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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