PUMPKIN CHEESECAKE WITH BOURBON-BUTTER SAUCE

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Pumpkin Cheesecake With Bourbon-Butter Sauce image

This is the best pumpkin cheesecake I have ever had. The bourbon can be substituted for vanilla. Takes a little work but you can make it ahead so that you don't have to worry about it on Thanksgiving. A Must Try!!!!!!

Provided by Litl Irish Angel

Categories     Cheesecake

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 18

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon orange zest
1 teaspoon ground nutmeg
1/3 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1/2 cup sour cream
1 1/2 cups canned pure pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup whipping cream
2 tablespoons Bourbon or 1 tablespoon vanilla extract

Steps:

  • Heat oven to 350 degrees.
  • Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
  • Wrap outside of pan with heavy duty aluminum foil.
  • In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
  • Add 1/3 cup melted butter; stir until crumbs are well moistened.
  • Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
  • Bake for 10 minutes or until golden brown.
  • In large bowl beat cream cheese at medium-low speed until smooth.
  • Beat in 1 cup sugar until smooth.
  • Add eggs one at a time, beating just until combined.
  • Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
  • (Do not overbeat) Pour into spring form pan.
  • Place spring form pan in large shallow roasting pan or broiler pan.
  • Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
  • Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
  • Center should be less set than edges and will move when pan is tapped.
  • It should ripple as if liquid.
  • Remove from oven; remove from water bath.
  • Cool completely on wire rack.
  • Refrigerate at least 4 hours or overnight.
  • To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
  • Whisk in brown sugar until mixture is smooth.
  • Whisk in cream and bourbon; bring to a boil.
  • Pour into medium bowl; cool completely.
  • Serve with cheesecake.
  • Refrigerate leftovers.

MD Bellal Bapari
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Overall, this pumpkin cheesecake was a delicious and easy-to-make dessert.


Jacque
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The pumpkin cheesecake was good, but I thought the bourbon butter sauce was a bit too strong.


Babu Badsa
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This pumpkin cheesecake was a bit too sweet for my taste, but the bourbon butter sauce was delicious.


Regina Suico
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I'm not a big fan of pumpkin cheesecake, but this one was really good!


Ruchal Migma
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This is my new favorite pumpkin cheesecake recipe! The bourbon butter sauce is a game-changer.


sUper Hit SongS
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The pumpkin cheesecake was delicious, but it was a bit too dense for my taste.


Faizan Naseer
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This pumpkin cheesecake was the perfect fall dessert!


DaGonk Ur
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I loved the pumpkin cheesecake, but I thought the bourbon butter sauce was a bit too strong.


Anna Hansen
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This cheesecake was easy to make and turned out great! The bourbon butter sauce was a nice touch.


Abu Taher Sufian
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The cheesecake was good, but the bourbon butter sauce was a bit too overpowering.


Virus YT
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This pumpkin cheesecake was a bit too sweet for my taste, but the bourbon butter sauce was delicious.


Kanwal Tips
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I'm not usually a fan of pumpkin cheesecake, but this one was amazing! The bourbon butter sauce really made the dish.


l. morgan
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This cheesecake was absolutely divine! The pumpkin flavor was rich and decadent, and the bourbon butter sauce was a perfect match. I highly recommend this recipe.


Shaun Williams
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The pumpkin cheesecake was so smooth and creamy, and the bourbon butter sauce was the perfect complement. I loved the combination of flavors.


Chamika Manoj
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This pumpkin cheesecake with bourbon butter sauce was a hit at my Thanksgiving dinner! The cheesecake was creamy and flavorful, and the bourbon butter sauce added a delicious touch of sweetness and spice. I will definitely be making this again.