BOURBON PUMPKIN CHEESECAKE

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Bourbon Pumpkin Cheesecake image

Categories     Cake     Bourbon     Mixer     Dessert     Bake     Thanksgiving     Cream Cheese     Pecan     Pumpkin     Fall     Chill     Sour Cream     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 25

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounces), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, at room temperature
For topping
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)
Garnish: pecan halves

Steps:

  • Make crust:
  • Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
  • Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
  • Make filling and bake cheesecake:
  • Put oven rack in middle position and Preheat oven to 350°F.
  • Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
  • Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
  • Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
  • Make topping:
  • Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
  • Cool cheesecake completely in pan on rack, about 3 hours.
  • Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Elle Read
read_elle@yahoo.com

I followed the recipe exactly, but my cheesecake didn't turn out right. It was too dense and didn't have much flavor.


Rukmadi Pathology
rukmadi-pathology@yahoo.com

This cheesecake is a bit too sweet for my taste, but it's still pretty good.


Nabina Hingma
h91@yahoo.com

I'm definitely going to make this cheesecake again. It's a new favorite!


muhammad dinar
d-muhammad21@gmail.com

This cheesecake is perfect for fall. The pumpkin and bourbon flavors are a great combination.


Awais Salah
salah_awais46@hotmail.com

I was a little skeptical about the bourbon in this cheesecake, but I'm so glad I tried it! It adds a really nice flavor.


Carson Janisch
jcarson4@yahoo.com

This cheesecake is a little pricey to make, but it's worth every penny. It's one of the best cheesecakes I've ever had.


Durga Khadka
durga_k91@hotmail.fr

I've made this cheesecake several times now, and it's always a hit. It's the perfect dessert for any occasion.


Rien Kueken
kueken.rien@aol.com

I'm not sure what I was expecting, but this cheesecake blew me away! It's rich and creamy, with a perfect balance of flavors.


Lazar Jankovic
jankoviclazar@hotmail.com

This cheesecake is so good, I could eat it every day! The bourbon flavor is just the right amount, and the pumpkin and cream cheese are a perfect combination.


Saif Kabir
kabir50@hotmail.co.uk

I've been looking for a good pumpkin cheesecake recipe for ages, and this one is definitely a keeper! It's easy to make and always turns out perfect.


Suno Ikhlaq
i2@yahoo.com

This cheesecake is a must-try for any pumpkin lover! The bourbon adds a unique twist that makes it extra special.


Saram Awan
a_saram71@yahoo.com

I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.


tomis samadi
tomis-s@aol.com

This cheesecake is delicious! The pumpkin and bourbon flavors are a perfect match, and the cheesecake itself is creamy and smooth.


Olu Tope
t-o37@yahoo.com

I was a little hesitant to try this recipe because I'm not a big fan of bourbon. But I'm so glad I did! The bourbon flavor is subtle and adds a nice depth of flavor to the cheesecake.


Slang Star
star.s@gmail.com

This cheesecake is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and unique dessert.


Raman Dotel
d.r@gmail.com

I love the combination of flavors in this cheesecake. The bourbon gives it a nice kick, and the pumpkin and cream cheese are a classic combination.


Hasnain ali Khan
hkhan8@hotmail.com

This cheesecake is easy to make and always a crowd-pleaser. I've made it several times for parties and it's always a hit.


annie spurr
spurr-a92@aol.com

I've never been a fan of pumpkin cheesecake, but this recipe changed my mind. The bourbon added a nice depth of flavor, and the cheesecake was perfectly creamy.


Teffiana Rogers
rogers_t6@gmail.com

This cheesecake was a hit at my Thanksgiving party! The combination of bourbon and pumpkin was unique and delicious, and the cheesecake itself was creamy and smooth.


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