Instructions: Graham cracker crust:
Mix and press into bottom and sides 10" pie plate or 9" spring form bake at 350 for 10 min. 625 g of cream cheese (room temperature)

Filling:
Cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min.

Best decorated with wiped cream and preserved ginger slices.

Pecan Pumpkin Cheese Cake

Crust:
3/4 cups Grahm Cracker Crumbs
1/4 cup sugar
1/4 cup Melted butter
1/4 cup Light Brown Sugar
1/2 cup finely chopped pecans
Filling:
1 1/2 cup solid pumpkin
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 cup light brown sugar
2 tbl heavy cream
1 tbl cornstarch
1 tbl bourbon
3 8oz packs of Cream Cheese
1/2 cup sugar
1/2 tsp Salt
3 Eggs
1 tsp Vanilla
Topping:
2 cups Sour Cream
2 tbl sugar
1 tbl Bourbon

Crust:
Grease a 9in Spring Form pan. Combine ingredents and press into pan up about quater in. on side.

Filling:
1: Preheat oven to 350

2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt and brown sugar.

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

4: Combine pumpkin into cream cheese mixture.

5: Pour into crust and bake for 50 to 55 min.

6: Remove from oven and let stand 5 min.

Topping:
1: Combine all ingredents and spread over top.

2: Bake for 5 mins.

3: Remove and cool then chill thourghly.

4: Decorate top with pecan halfs.

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