---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Stephanie's Pumpkin Cheesecake
 Categories: Cheesecakes
      Yield: 1 Cheesecake
 
-------------------------------FOR THE CRUST-------------------------------
    3/4 c  Graham cracker crumbs
    1/2 c  Pecans; finely chopped
    1/4 c  Light brown sugar;
           - firmly packed
    1/4 c  Granulated sugar
    1/2 c  Unsalted butter;
           - melted and cooled

------------------------------FOR THE FILLING------------------------------
  1 1/2 c  Solid packed pumpkin
      3 lg Eggs
  1 1/2 ts Cinnamon
    1/2 ts Nutmeg; fresh grated
    1/2 ts Ground ginger
    1/2 ts Salt
    1/2 c  Light brown sugar;
           - firmly packed
     24 oz Cream cheese; cut into bits,
           - softened
    1/2 c  Granulated sugar
      2 tb Heavy cream
      1 tb Corn starch
      1 ts Vanilla
      1 tb Bourbon or bourbon liqueur

------------------------------FOR THE TOPPING------------------------------
      2 c  Sour cream
      2 tb Granulated sugar
      1 tb Bourbon or bourbon liqueur
 
  For The Crust:

  In a bowl, combine cracker crumbs, pecans, and sugars; stir in the
  butter and press the mixture into the bottom and 1/2" up the sides
  of a buttered 9" springform pan. Chill crust 1 hour.

  For The Filling:

  In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg,
  ginger, salt, and brown sugar. In a large bowl, with an electric
  mixer, cream together the cream cheese and the granulated sugar.
  Beat in the cream, corn starch, vanilla, bourbon, and pumpkin
  mixture. Beat until smooth. Pour the filling into the crust and
  bake in the middle of a preheated 350°F oven for 50 to 55 minutes,
  or until the center is just set. Let cool in the pan on a rack for
  5 minutes.

  For The Topping:

  In a bowl, whisk together the sour cream, sugar, and bourbon.
  Spread the mixture over the top of the cheesecake and bake the
  cheesecake for 5 minutes more. Let the cheesecake cool in the pan
  on a rack and chill it, covered overnight. Remove the sides of the
  pan and garnish top of the cheesecake with pecans.
 
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