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Pecan Pumpkin Cheese Cake

3/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1/4 cup light brown sugar
1/2 cup finely chopped pecans

1 1/2 cups solid pumpkin
3 eggs
1 1/2 tsp cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup light brown sugar
3 8 oz pkgs cream cheese
1/2 cup sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon

2 cups sour cream
2 tablespoons sugar
1 tablespoon bourbon

Preheat oven to 350.

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

In a bowl whisk together pumpkin, eggs, cinnamon, ginger, nutmeg,
salt and brown sugar.

In a bowl with an electric mixer cream together the cream cheese
and sugar. Beat in cream, cornstarch, vanilla, and bourbon.

Combine pumpkin into cream cheese mixture. Pour into crust and
bake for 50 to 55 min. Remove from oven and let stand 5 min.

In a bowl whisk together the sour cream, the sugar, and the bourbon.
Spread the sour cream 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
side of the pan and garnish the top of the cheesecake with the
pecans.

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