↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup firmly packed light brown sugar
3 (8 oz) pkg cream cheese, cut into bits and softened
1/2 cup sugar
2 tbsp heavy cream
1 tbsp cornstarch
1 tsp vanilla
1 tbsp bourbon liqueur or bourbon if desired
For the topping
2 cups sour cream
2 tbsp sugar
1 tbsp bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish
print a shopping list for this recipe
Crust: In a bowl combine the cracker 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.
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 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. 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.
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.
view more member recipes
PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup sugar
4 tbsp unsalted butter, melted and cooled
For the filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup firmly packed light brown sugar
3 (8 oz) pkg cream cheese, cut into bits and softened
1/2 cup sugar
2 tbsp heavy cream
1 tbsp cornstarch
1 tsp vanilla
1 tbsp bourbon liqueur or bourbon if desired
For the topping
2 cups sour cream
2 tbsp sugar
1 tbsp bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish
print a shopping list for this recipe
Crust: In a bowl combine the cracker 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.
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 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. 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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Cheesecake With Bourbon Spiked Cream
by sgre52160
1 1/2 cups vanilla wafers, crushed into crumbs 1 cup ground pecan pieces 1 stick melted butter 2 pounds cream cheese, softened and cubed 1 cup light brown sugar 6 eggs 1/2 cup heavy cream 1/2 c
by sgre52160
1 1/2 cups vanilla wafers, crushed into crumbs 1 cup ground pecan pieces 1 stick melted butter 2 pounds cream cheese, softened and cubed 1 cup light brown sugar 6 eggs 1/2 cup heavy cream 1/2 c
Praline Topping (pumpkin-pecan Cheesecake Topping)
by ICOOK2
1 cup firmly packed brown sugar 1/3 cup whipping cream 1/4 cup butter 1 cup powdered sugar, sifted 1 tsp vanilla extract Bring first 3 ingredients to a boil in a 1-qt saucepan over medium heat,
by ICOOK2
1 cup firmly packed brown sugar 1/3 cup whipping cream 1/4 cup butter 1 cup powdered sugar, sifted 1 tsp vanilla extract Bring first 3 ingredients to a boil in a 1-qt saucepan over medium heat,
Bourbon Pumpkin Tart With Streusel Topping
by sgre52160
For the Pumpkin Filling: 1 15-oz. can of pure pumpkin 3 large eggs 1/2 cup granulated sugar 1/4 cup firmly packed, dark-brown sugar 1/4 tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/2 t
by sgre52160
For the Pumpkin Filling: 1 15-oz. can of pure pumpkin 3 large eggs 1/2 cup granulated sugar 1/4 cup firmly packed, dark-brown sugar 1/4 tsp salt 1 tsp ground cinnamon 1 tsp ground ginger 1/2 t
Pumpkin Cheesecake With Pecan Praline Topping
by ICOOK2
one 15-ounce can pumpkin puree (1 3/4 cups) 8 whole graham crackers, broken 1/2 cup pecans 1 Tbsp light brown sugar 5 Tbsp unsalted butter, melted, plus more for greasing the pan 1 1/2 cups cr
by ICOOK2
one 15-ounce can pumpkin puree (1 3/4 cups) 8 whole graham crackers, broken 1/2 cup pecans 1 Tbsp light brown sugar 5 Tbsp unsalted butter, melted, plus more for greasing the pan 1 1/2 cups cr
Pumpkin Bourbon Cheesecake
by sgre52160
Crust: 1 cup finely chopped pecans 1/2 cup flour 1/2 cup brown sugar 1/4 cup graham cracker crumbs 2 tbsp. unsalted butter, softened 1 egg yolk Filling: 1 1/2 cups pumpkin puree 1/2 c
by sgre52160
Crust: 1 cup finely chopped pecans 1/2 cup flour 1/2 cup brown sugar 1/4 cup graham cracker crumbs 2 tbsp. unsalted butter, softened 1 egg yolk Filling: 1 1/2 cups pumpkin puree 1/2 c
view more member recipes
related CDKitchen recipes
No-Bake Pumpkin Cheesecake
Pumpkin Cheesecake With Sour Cream Topping
Pumpkin Mousse
Libby's Quick Pumpkin Pudding
Easy No Bake Sour Cream Cheesecake
Pumpkin Fluff Dip
Chocolate Turtle Cheesecake
Cheesecake Factory Pumpkin Cheesecake
Best Ever Ricotta Cheesecake
Bourbon Carrot Cake With Bourbon Glaze