PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Pumpkin Cheesecake With Bourbon Sour Cream Topping image

Make and share this Pumpkin Cheesecake With Bourbon Sour Cream Topping recipe from Food.com.

Provided by Poll_of_the_Purple_

Categories Cheesecake

Time 55m

Yield 12 serving(s)

Number Of Ingredients 22

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Ingredients

3/4 cup graham cracker crumbs or 3/4 cup crumbled ginger snaps
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and,softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, if desired
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, to taste
16 pecan halves, for garnish

Steps:

Make the crust:.
In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
Chill the crust for 1 hour.
Make the filling:.
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:.
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.

*** Explore more Pumpkin Cheesecake With Bourbon Sour Cream Topping Recipes »

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oseni nabiuo

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This cheesecake was a disaster! The crust was soggy and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.

Nunie Nadal

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This cheesecake was a bit too sweet for my taste, but the sour cream topping was delicious. I would recommend using less sugar in the cheesecake filling.

gull Waziristan

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I'm not a big fan of pumpkin desserts, but I thought I'd give this recipe a try. I was pleasantly surprised! The cheesecake was creamy and smooth, and the sour cream topping was the perfect balance of sweet and tangy. I would definitely recommend thi

Bappy 9273

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This cheesecake was delicious! The pumpkin flavor was rich and the sour cream topping was tangy and creamy. I would definitely recommend this recipe.

Bishnu& Komal

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I made this cheesecake for my family and they loved it! The crust was flaky and the filling was creamy and smooth. The sour cream topping was the perfect finishing touch. I will definitely be making this again.

Olie Matope

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This pumpkin cheesecake with bourbon sour cream topping was a hit at my Thanksgiving dinner! The flavors of the pumpkin and bourbon complemented each other perfectly, and the sour cream topping added a nice tang. I would definitely recommend this rec

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