Pumpkin Bourbon Cheesecake

Posted in Cakes,Pies,Cookies.

Pumpkin Bourbon Cheesecake

   Just a note, We made this cheesecake this year.. it was my first cheesecake ever, it was not hard to do but it was fantastic.. We highly recommend adding this to your holiday arsenal..  I  really like Old Grand Dad..  But he bourbon is your choice.. Don't forget to have a few shots..Makes it much more enjoyableSmile

Pumpkin Bourbon Cheesecake
Crust:
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar


1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling:
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey plus one or two shots for the baker Wink
1/8 cup sour cream
*Use fresh pumpkin or canned pumpkin, not presweetened pumpkin pie filling.
Topping:
1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar
Special equipment: a 9-inch springform pan, an electric mixer
Directions
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.
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 2 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. 
Slice and serve. 

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