Pumpkin Cheesecake with Sour Cream-Pecan Topping
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia

Crumb Crust

3/4 cup graham cracker crumbs
1 cup chopped pecans
1/2 cup sugar
1/4 cup butter melted and cooled

Butter a 9-inch springform pan. Combine crumbs, pecans, and sugar in a bowl. Stir in melted butter. Press mixture over bottom and 1/2 inch up side of pan. Chill, covered, in the refrigerator for 1 hour.

Pumpkin Filling

1 (15 ounce) can solid-pack pumpkin
3 eggs
2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp groung ginger
1/2 tsp salt
1/2 cup packed light brown sugar
24 ounces cream cheese softened
1/2 cup sugar
3 Tbs whipping cream
1 Tbs cornstarch
1 Tbs vanilla extract
1 Tbs bourbon

Preheat oven to 350 degrees. Whisk pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in bowl. Cut cream cheese into chunks and cream together with the sugar in bowl of electric mixer. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle rack of oven for 50-55 minutes or until the center is set. Let cook in the pan on a wire rack for 10 minutes.


2 cups sour cream
2 Tbs sugar
1-1/2 Tbs Vanilla extract
1 cup pecans

Whisk the sour cream, sugar and vanilla extract in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan on wire rack. Chill, covered over night. Remove sides, and garnish with pecans.

Yield: 8 to 10 Servings