Heirloom Meals: Savoring Yesterday's Traditions Today

Pumpkin Cheesecake

Pumpkin Cheesecake

INGREDIENTS

Crust

1 ½ cups chopped pecans

¼ cup candied ginger, minced

¼ cup brown sugar

¼ cup sugar

½ stick, melted butter

Filling

1 ½ cups pumpkin flesh (we roast a sugar pumpkin and spoon out the flesh, canned is fine, too)

3 large eggs

1 ½ tsp cinnamon

½ tsp nutmeg

½ tsp ginger

½ tsp salt

½ cup light brown sugar

3 eight oz packages of cream cheese, softened

½ cup sugar

2 Tbsp heavy cream

1 Tbsp corn starch

1 tsp vanilla

Topping

2 cups sour cream

2 Tbsp sugar

1 Tbsp bourbon

16 pecan halves

INSTRUCTIONS

Preheat oven to 350 degrees.

Crust

Combine all ingredients. Press into bottom and up the sides of a buttered 9” springform pan. Chill for an hour.

Filling

In a medium bowl, whisk the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and light brown sugar.

In a large bowl, beat the cream cheese and sugar, add the cream, cornstarch, vanilla and pumpkin mixture until smooth.

Pour into crust and bake in middle of oven for 50 minutes or until the center is set. Remove and let cool on rack for 5 minutes.  While cooling prepare the topping.

Topping

In a medium bowl, whisk together the three ingredients.  Spread over the cheesecake and return to oven for 5 minutes.

Let cheesecake cool in pan on rack and then in refrigerator overnight. 

Remove springform pan sides, garnish with pecans and enjoy!