Ingredients
The following ingredients have 14 Servings
- ¾ cup graham cracker crumbs
- ½ cup pecans, finely chopped
- ¼ cup light-brown sugar
- ¼ cup granulated sugar
- ½ stick unsalted butter, melted and cooled
- 1½ cup canned solid pack pumpkin
- 3 eggs
- ½ cup light-brown sugar
- 1 Tbsp heavy cream
- 1 tsp vanilla extract
- 1 Tbsp bourbon liqueur or bourbon (optional)
- ½ cup granulated sugar
- 2 Tbsp light corn syrup
- 1 Tbsp cornstarch
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 3 (8-oz) packages cream cheese, at room temperature
- 2 cup sour cream
- 2 Tbsp sugar
- Tbsp bourbon liqueur or bourbon , (optional)
- Pecan halves, for garnish
Instruction
- Crust: Mix crumbs, pecans, sugars, and butter. Press into bottom of a 9-inch springform pan. Refrigerate for 1 hour. Preheat oven to 350°F. Filling: Whisk pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a medium bowl. Combine granulated sugar, corn syrup, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl; add cream cheese. Beat on high for 3 minutes. Reduce speed; beat in pumpkin mixture. Pour filling into crust. Place springform pan in a shallow baking pan. Bake 50 minutes, or until center is set. Topping: Whisk sour cream, sugar, and liqueur. Spread on cake; bake 5 minutes. Cool cake in pan for 3 hours. Chill for 4 hours. Remove from pan; bring to room temperature. Garnish with pecans. Kitchen Counter Per serving: 430 calories, 36g carbs, 6g protein, 30g fat, 120mg cholesterol, 310mg sodium, 1g fiber
