| PUMPKIN CHEESECAKE |
| THE CRUST: 3/4 CUP GRAHAM CRACKER CRUMBS 1/2 CUP FINELY CHOPPED PECANS 1/4 CUP BROWN SUGAR 1/4 CUP SUGAR 4-0Z SWEET BUTTER, MELTED & COOLED FOR THE FILLING: 1-1/2 CUPS SOLID PACKED CANNED PUMPKIN 3 LARGE EGGS 1-1/2 tsp. CINNAMON 1-1/2 tsp. GROUND GINGER, NUTMEG & SALT 1-1/2 LBS (24-OZ) CREAM CHEESE, SOFTENED TO ROOM TEMPERATURE 1/2 CUP SUGAR 1/2 CUP BROWN SUGAR 1 TBSP CORNSTARCH 2 TBSP HEAVY CREAM 1 tsp. VANILLA 1 TBSP BOURBON FOR THE TOPPING: 2 CUPS SOUR CREAM 2 TBSP SUGAR 1 TBSP BOURBON 16 PECAN HALVES TO GARNISH MAKE THE CRUST: COMBINING ALL THE INGREDIENTS AND PRESSING INTO A 9" SPRING FORM PAN. BAKE FOR 5 MINUTES AND COOL IN THE REFRIGERATOR UNTIL READY TO USE. THE FILLING: IN MIXER WITH THE PADDLE ATTACHMENT CREAM THE CREAM CHEESE. IN SEPARATE BOWL MIX TOGETHER THE BROWN SUGAR, SUGAR & CORNSTARCH, ADD TO CREAM CHEESE SLOWLY UNTIL SMOOTH. MIX IN SEPARATE BOWL THE PUMPKIN, EGGS, CINNAMON, NUTMEG, GINGER, SALT & BROWN SUGAR. ADD TO SMOOTH CREAM CHEESE MIXTURE, MIX UNTIL LIGHT AND FLUFFY. BEAT IN THE HEAVY CREAM, VANILLA AND BOURBON, UNTIL SMOOTH. POUR INTO PREPARED PAN AND BAKE IN A 350-degrees F. OVEN UNTIL SET, ABOUT 50 TO 55 MINUTES COOL ON RACK FOR 5 MINUTES, LEAVING IN THE PAN MAKE TOPPING: MIXING IN A SMALL BOWL TO DISSOLVE SUGAR. SPREAD MIXTURE OVER THE TOP OF CAKE AND BAKE FOR 5 MINUTES LONGER IN A 350-degrees F OVEN LET CAKE COOL IN THE PAN ON RACK AND CHILL OVER NIGHT & GARNISH WITH PECAN HALVE SERVE WITH SPIKED WHIPPED CREAM YIELDS 12 TO 16 SERVINGS |