Finally a camera! So we were able to photograph our Thanksgiving.
|Yummy Food Stuffs!|
|Tubby in his Native American Vest|
|Dr. Zira in her dress|
|Post Turkey Naps|
Pumpkin Cheese Cake with Gingersnap Crust (adapted from Epicurious
3/4 cup gingersnap crumbs (ground in the food processor)
1/2 cup ground walnuts (grind in the food processor)
1/4 cup dark brown sugar
1/4 cup sugar
4 tbsp melted butter
1 1/2 cups canned pumpkin, about one can
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp fresh ground nutmeg
1/2 tsp salt
1/2 cup dark brown sugar
3 packages cream cheese, at room temperature
1/2 cup granulated sugar
2 tbsp heavy cream
1 tbsp corn starch
1 tsp vanilla
1 tbsp bourbon
2 cups sour cream
2 tbsp sugar
2 tbsp bourbon
Pecans (about 16)
Mix the ingredients for the crust all together in bowl until well combined. Press into the bottom and one half inch up the sides of a buttered 9 inch spring form pan. Refrigerate one hour.
Meanwhile preheat the oven to 350.
Make the filling: Whisk together the pumpkin, eggs, spices, salt and brown sugar in a large bowl and set aside. In the electric mixture cream together the cream cheese and granulated sugar. Then beat in the heavy cream, cornstarch, vanilla, bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and place the pan on a sheet pan. Place a baking pan filled with water on the bottom rack of the oven and place the cheese cake on the sheet pan on the rack above that. Bake 50 to 55 minutes until the middle just barely jiggles.
Meanwhile, make the topping. Whisk together the sour cream, sugar, and bourbon. When the cheese cake is done let it cool five minutes (don't turn off the oven). Spread the topping over the cheese cake and bake five minutes more. Garnish with pecans.
Cool for four hours and then refrigerate (can be made two days in advance).