Indulge in a delectable journey as we explore the art of crafting the perfect "Drunken Pumpkin Cheesecake", a symphony of flavors that dances on your taste buds. This tantalizing dessert seamlessly blends the richness of pumpkin and cream cheese with a touch of intoxicating spirits, creating an unforgettable culinary experience. Whether you're hosting a festive gathering or seeking a delightful treat for yourself, this article will guide you through the steps of creating this captivating masterpiece. So, let's embark on a culinary adventure as we delve into the secrets of crafting a "Drunken Pumpkin Cheesecake" that will leave you and your loved ones enchanted.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CHEESECAKE
Extraordinary cheesecake? Make one with a scrumptious blend of sweet brown sugar, aromatic spice and homey pumpkin.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h45m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease 9-inch springform pan with shortening. Wrap foil around pan to catch drips. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
- Meanwhile, in another small bowl, whisk flour, pumpkin pie spice, brandy and pumpkin together until well blended; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth.
- Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
- Run knife around edge of pan to loosen cheesecake. Cool in pan on wire rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- To serve, run knife around edge of pan to loosen cheesecake. Carefully remove side of pan before cutting cheesecake. Store covered in refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 145 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g
DRUNKEN PUMPKIN CHEESECAKE
I love pumpkin and this one just sounded so delish I had to share. A great dessert for the adults for thanksgiving Enjoy
Provided by donna morales
Categories Other Desserts
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350º. Mix together the wafer crumbs, melted butter and the ground pecans. Press down firmly into the bottom of a springform pan (12 inch)
- 2. Using a food processor, mix the cream cheese till smooth. Then add brown sugar and mix till well blended.
- 3. Begin adding eggs one at a time, mixing well after each egg. Add the heavy cream. Add the flour, salt, cinnamon and vanilla, blend till smooth. Add pumpkin last and mix until smooth.
- 4. Pour filling onto crust. Bake for 1 hour and 15 minutes. You want the cake to be just set. Using a knife loosen the cake from the sides of the pan. (This prevents the cake from splitting at the top)
- 5. Allow the cake to cool completely
- 6. MAKE TOPPING Blend together the whipped cream and bourbon.
- 7. For the chocolate sauce, combine half and half and the butter in a heavy bottom saucepan. Cook over medium heat. You want a thin, paper like skin to appear on the top, but do not boil. Add the vanilla and the chocolate chips and stir till chips are melted and the sauce is completely smooth. Remove from the heat and the let the sauce cool completely.
- 8. When cake is cooled completely, remove the sides of the pan and slice the cake. Top each piece with a drizzle of the sauce and top with the bourbon whipped cream
CAMPBELL FAMILY FIREBALL WHISKEY SHOTS CHEESECAKE
These shots are delicious, fun and easy to make!!
Provided by Melanie Campbell
Categories Fruit Desserts
Time 10m
Number Of Ingredients 13
Steps:
- 1. Add in a bowl melted butter graham crackers and brown sugar.
- 2. In another bowl add your cream cheese, sugar, heavy cream and whiskey along with lemon juice and blend.
- 3. In another bowl add the cherry pie filling and whiskey.
- 4. Layer the cups starting with Graham Crackers, Filling and then Topping.
PHILADELPHIA 3-STEP PUMPKIN CHEESECAKE
Mix, pour, bake-that's all you have to do for this 3-STEP Pumpkin Cheesecake! This PHILADELPHIA 3-STEP Pumpkin Cheesecake is great for Thanksgiving.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.8818 g, Sugar 0 g, Protein 6 g
PHILADELPHIA NO-BAKE PUMPKIN CHEESECAKE
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DRUNKEN CHOCOLATE PUMPKIN BREAD
One of my family's favorite bread recipes. The liquor helps produce a very flavorful and moist bread.
Provided by Twocat
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 2h5m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Toss pumpkin cubes, olive oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
- Roast pumpkin in preheated oven for 30 minutes, increase heat to 425 degrees F (220 degrees C), and continue roasting until the pumpkin is tender, about 30 minutes more.
- Cool pumpkin cubes completely. Trim away outer edges so you have only soft, mashable pumpkin remaining. Measure 2 cups of mashed pumpkin; reserve remainder for another use.
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Mash 2 cups pumpkin, sour cream, and creme de cacao together in a bowl with a potato masher until the mixture is relatively lump-free.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Beat vanilla extract and the pumpkin mixture into the butter mixture with the last egg.
- Mix flour, pumpkin pie spice, baking soda, baking powder, and 1/4 teaspoon salt together in a separate bowl; stir into the pumpkin mixture. Fold chocolate chips through the resulting batter and pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 455 calories, Carbohydrate 75.9 g, Cholesterol 54.5 mg, Fat 14.3 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 7.7 g, Sodium 530.1 mg, Sugar 35.5 g
Tips:
- Choose the right pumpkin. Look for a sugar pumpkin, also known as a pie pumpkin. These pumpkins are smaller and sweeter than other varieties, and they have a smooth, fine-grained flesh that is perfect for baking.
- Roast the pumpkin before using it. Roasting the pumpkin concentrates its flavor and makes it easier to puree. To roast the pumpkin, cut it in half, remove the seeds, and brush the cut sides with olive oil. Roast the pumpkin at 400 degrees Fahrenheit for 45-60 minutes, or until it is tender.
- Use a springform pan. A springform pan is a type of baking pan that has a removable bottom. This makes it easy to remove the cheesecake from the pan without damaging it.
- Chill the cheesecake before serving. Chilling the cheesecake allows it to set properly and develop its flavor. Chill the cheesecake for at least 4 hours, or overnight.
Conclusion:
Drunken pumpkin cheesecake is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. The combination of pumpkin, cream cheese, and Baileys Irish Cream gives this cheesecake a unique and flavorful taste. With a few simple tips, you can make a drunken pumpkin cheesecake that is sure to impress your friends and family.
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