Best 7 Pumpkin Cheesecake With Bourbon Spiked Cream Recipes

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

Steps:

• Make the crust:
• 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.
• Make the filling:
• In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
• Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
• Make the topping:
• In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
• 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.

PUMPKIN CHEESECAKE WITH BOURBON SPIKED CREAM

Steps:

• Preheat oven to 350 degrees.
• Combine the crumbs, pecans and butter together.
• Mix well and press into a 12 inch spring form pan.
• In a food processor mix cream cheese until smooth.
• Add brown sugar and blend.
• Add the eggs, ONE AT A TIME, and thoroughly incorporate.
• Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
• Add pumpkin and continue mixing until smooth.
• Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
• While cake is baking,combine whipped cream and bourbon together.
• Allow cake to cool COMPLETELY before removing spring form.
• Cut and garnish with spiked cream.

GINA'S PUMPKIN CHEESECAKE

Steps:

• Crust:
• Preheat the oven to 350 degrees F.
• Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
• Remove from the oven and let cool completely while preparing the filling.
• Filling:
• Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
• In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
• Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
• Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.
• Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

PUMPKIN BOURBON CHEESECAKE

Steps:

• Topping:
• 1 cup sour cream
• 1 teaspoon bourbon whiskey
• 1 teaspoon sugar
• For the crust: Preheat oven to 350 degrees F.
• Butter a 9-inch springform pan and line the bottom and sides with parchment paper.
• Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
• Turn the oven down to 300 degrees F.
• For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
• Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.
• Increase oven temperature to 350 degrees F.
• For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
• Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

PUMPKIN CHEESECAKE WITH BOURBON

Steps:

• To make the crust: stir together crumbs, pecans, both sugars and melted butter until well combined.
• Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
• Bake in a 350°F oven for 8 minutes; remove and cool completely.
• Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.
• For filling: Set oven to 350°F and set oven rack to middle position.
• In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.
• In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.
• Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
• Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.
• Pour filling into crust (smoothing the top).
• Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
• Bake in center oven until center is just set (about 50-60 minutes).
• Transfer to a rack and cool for about 3 hours.
• Chill in refrigerator for a minimum of 6 hours or overnight (even better!).

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
• For filling:
• Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
• Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
• For sauce:
• Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
• Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

SPICED PUMPKIN CHEESECAKE WITH BROWN SUGAR & BOURBON CREAM

Steps:

• For the Crust:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
• Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
• Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
• Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
• Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
• Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
• For the Filling:.
• Bring about 4 quarts of water to a simmer in a stockpot.
• Whisk the sugar, spices, and in a small bowl; set aside.
• To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
• Spread pumpkin on paper towels in a roughly even layer.
• Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
• Peel back the top layer of towels and discard.
• Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
• In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
• Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
• Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
• Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
• Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
• Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
• Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
• Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
• Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
• Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
• Cool until water is just warm, about 45 minutes.
• Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
• Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• For the Cream Topping:.
• In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
• Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
• When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.