BOURBON PUMPKIN CHEESECAKE
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
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.
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Badhon Roy
[email protected]This recipe is a great way to use up leftover pumpkin puree.
max boshie
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it.
Sufyan Aqil
[email protected]This cheesecake was a bit too rich for me, but my husband loved it.
Rajak Mia
[email protected]I'm not a fan of pumpkin desserts, but I thought I'd give this recipe a try. I was pleasantly surprised! The cheesecake was delicious and the bourbon flavor was a nice touch.
Asraful Rifat
[email protected]The cheesecake was a bit dense for my taste, but the flavor was good.
Licia Jewel
[email protected]I substituted the bourbon with rum and it turned out great! I also added a chocolate ganache topping.
Sujeewa Sujeewa
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. I would definitely recommend this recipe to others.
Md Asif Babu
[email protected]This cheesecake was a little too sweet for my taste, but my guests seemed to enjoy it.
nethmi navodaya
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Push Lastname
[email protected]This recipe is a keeper! The cheesecake was delicious and the instructions were easy to follow.
Mahmoud Nageeb
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. I love the unique flavor combination of bourbon and pumpkin.
Gorgina Frimpomaa
[email protected]This cheesecake was a hit at my Thanksgiving dinner. Everyone loved it!
Jessica Bonaparte
[email protected]I'm not usually a fan of pumpkin desserts, but this cheesecake changed my mind. The flavors were so well-blended and the texture was creamy and smooth.
Mrs. Ware
[email protected]Easy to follow recipe and the cheesecake came out amazing! My friends and family loved it.
harrison kinuthia
[email protected]OMG! This cheesecake was heavenly! The bourbon flavor was subtle but noticeable, and the pumpkin and cheesecake flavors were perfectly balanced. The crust was the perfect combination of crunchy and flaky. I will definitely be making this again!