Creamy Bourbon Pumpkin Cheesecake

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Cheesecake is usually boring, but alcohol makes basically everything better. Which is why I made Bourbon Pumpkin Cheesecake. Simple and really good. Recipe taken from Scarborough Food Fair.

Makes: 12-14 servings   Prep Time: 15 minutes + 30 minutes chill time   Bake Time: 50-60 minutes   Total Time: 1 hour 45 minutes

Ingredients:
for the crust-
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

for the filling-
1 (15 ounce) can pumpkin puree
3 large eggs
3 (8 ounce) packages cream cheese, at room temperature
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves

for the topping-
1 1/2 cups sour cream
2 tablespoons sugar
1 tablespoon bourbon liqueur or bourbon 

Garnish-
candied pecans (optional)

Directions: 

  1. For the crust- Butter a 9-inch springform pan and then stir together crumbs, pecans, sugars, and butter in a bowl until well combined.  Press crumb mixture evenly into the bottom of the pan and 1/2 inch up the side.  Then chill crust for 30 minutes.
  2. For the filling- Preheat oven to 350°.  In the bowl of a stand mixer (or with a hand mixer), beat cream cheese and sugars until well combined.  Add the rest of the ingredients except for the eggs (pumpkin, cream, vanilla, bourbon, cornstarch, cinnamon, nutmeg, ginger, cloves, and salt) and mix until everything is incorporated.  Add eggs one at a time, mixing well after each addition.
  3. Pour filling into the crust, smoothing the top with a knife, and then bake until the center is set, 50-60 minutes.
  4. For the topping- While the cheesecake is baking, whisk together the sour cream, sugar, and bourbon in a small bowl.  When the middle of the cheesecake is set, spread mixture over the top and bake an additional 5 minutes.
  5. Cool cheesecake completely in pan on a wire rack, about 3 hours.  Chill, covered, until cold, at least 4 hours.  Serve chilled or at room temperature and garnish with candied pecans.
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