CHOCOLATE BOURBON PUMPKIN CHEESECAKE
Red Hot Holiday Trends - Just when you thought cheesecake couldn't get any more delicious, we added a flavorful update from the bar: a generous shot of bourbon and a few dashes of aromatic bitters. The perfect end to a special meal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h35m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve.
- Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
- To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 470, Carbohydrate 47 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 1 g
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faizy rajputak47
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't great either.
Samir Gaming
[email protected]This cheesecake was a bit too dense for my taste. I would recommend using less cream cheese.
Gaige Osborn
[email protected]The filling on this cheesecake was a bit too runny. I would recommend baking it for a few minutes longer.
firaol ibrahim
[email protected]The crust on this cheesecake was a bit too thick for my liking. I would recommend using less graham cracker crumbs.
Olisa Ruth
[email protected]This cheesecake is a bit too sweet for my taste. I would recommend using less sugar in the filling.
NCBS 420
[email protected]I'm not a baker, but this cheesecake turned out great. I followed the recipe exactly and it came out perfectly.
bazgul pti
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive.
Pandy Pandy
[email protected]I love the unique flavor of this cheesecake. The chocolate and bourbon give it a really interesting twist.
Zeshan Shah
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Muhammad Hasnain sheikh
[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. I'm so glad I found this recipe.
Farhan Virk
[email protected]This was the easiest cheesecake I've ever made. I didn't have any problems with the crust or the filling. It turned out beautifully and tasted even better.
fidelis osa
[email protected]I'm not a huge fan of pumpkin, but this cheesecake changed my mind. The flavors were so well-balanced and the texture was perfect. I loved the little bit of crunch from the graham cracker crust.
Amber Long
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The combination of chocolate, bourbon, and pumpkin was divine. The crust was perfectly graham crackery and the filling was smooth and creamy. I will definitely be making this again.