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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup brown sugar, packed
1/4 cup white sugar
3 tbsp unsalted butter, melted, allowed to cool
Filling:
1 1/2 cup canned pumpkin puree
3 large eggs
1/2 cup brown sugar, packed
2 tbsp heavy cream
1 tsp. vanilla
3 tbsp Bailey's Irish Cream or bourbon
1/2 cup white sugar
1 tbsp cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
3 (8 oz.) pkgs. cream cheese, softened
Topping:
2 cup sour cream
2 tbsp granulated sugar
2 tbsp Bailey's Irish Cream or bourbon
Garnish:
1 cup pecan halves
Prepare the crust. Butter a 9-inch springform pan.
In a small mixing bowl, combine graham cracker crumbs, pecans, brown and white sugar, and melted butter. Stir with fork. Press crumb mixture into the bottom of your springform pan, allowing crumbs to go about half and inch up the sides of the pan. Chill crust for an hour to set.
Preheat the oven to 350 degrees F.
Prepare cake. In a medium mixing bowl, combine pumpkin puree, eggs, brown sugar, cream, and Bailey's or bourbon.
In seperate large mixing bowl, combine white sugar, cornstarch, nutmeg, cinnamon, ginger, and salt. Mix. Add softened cream cheese to dry ingredients and beat with an electric mixer until smooth and fluffy, 2 to 3 minutes. Spoon in pumpkin mixture. Mix until smooth and well combined, but don't over mix. Pour cream cheese filling into your prepared, chilled crust. Place your cheesecake pan in the oven, inside a larger pan. Fill outer pan with hot water to create a water bath that will keep cake moist. Bake cake 50 to 60 minutes, just until the center is set.
Prepare sour cream topping: In a medium mixing bowl, combine sour cream, sugar, and Bailey's or bourbon. When cheesecake has finished baking, let it cool for five minutes, then spread the sour cream topping over. Return cheesecake to the oven and bake 5 additional minutes. Cool cake completely on a wire rack (in the pan). Cover and refrigerate until completely set, 4 hours or more (better overnight). Remove sides of pan, garnish with pecan halves, and serve.
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BOURBON PUMPKIN CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup brown sugar, packed
1/4 cup white sugar
3 tbsp unsalted butter, melted, allowed to cool
Filling:
1 1/2 cup canned pumpkin puree
3 large eggs
1/2 cup brown sugar, packed
2 tbsp heavy cream
1 tsp. vanilla
3 tbsp Bailey's Irish Cream or bourbon
1/2 cup white sugar
1 tbsp cornstarch
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
3 (8 oz.) pkgs. cream cheese, softened
Topping:
2 cup sour cream
2 tbsp granulated sugar
2 tbsp Bailey's Irish Cream or bourbon
Garnish:
1 cup pecan halves
Prepare the crust. Butter a 9-inch springform pan.
In a small mixing bowl, combine graham cracker crumbs, pecans, brown and white sugar, and melted butter. Stir with fork. Press crumb mixture into the bottom of your springform pan, allowing crumbs to go about half and inch up the sides of the pan. Chill crust for an hour to set.
Preheat the oven to 350 degrees F.
Prepare cake. In a medium mixing bowl, combine pumpkin puree, eggs, brown sugar, cream, and Bailey's or bourbon.
In seperate large mixing bowl, combine white sugar, cornstarch, nutmeg, cinnamon, ginger, and salt. Mix. Add softened cream cheese to dry ingredients and beat with an electric mixer until smooth and fluffy, 2 to 3 minutes. Spoon in pumpkin mixture. Mix until smooth and well combined, but don't over mix. Pour cream cheese filling into your prepared, chilled crust. Place your cheesecake pan in the oven, inside a larger pan. Fill outer pan with hot water to create a water bath that will keep cake moist. Bake cake 50 to 60 minutes, just until the center is set.
Prepare sour cream topping: In a medium mixing bowl, combine sour cream, sugar, and Bailey's or bourbon. When cheesecake has finished baking, let it cool for five minutes, then spread the sour cream topping over. Return cheesecake to the oven and bake 5 additional minutes. Cool cake completely on a wire rack (in the pan). Cover and refrigerate until completely set, 4 hours or more (better overnight). Remove sides of pan, garnish with pecan halves, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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