Pumpkin Bourbon Cheesecake

Submitted by Boomette

"From The Cookworks at Food Network. The preparation time include the 3 hours in the fridge."

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Ready In:: 4hrs
Ingredients:: 20
Yields:: 1 cake

ingredients

Crust
1 cup finely chopped pecans
¹⁄₂ cup all-purpose flour
¹⁄₂ cup brown sugar
¹⁄₄ cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
Filling
1 ¹⁄₂ cups pumpkin puree
¹⁄₂ cup brown sugar
2 eggs, beaten
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon kosher salt
1 ¹⁄₂ lbs deli-style cream cheese
¹⁄₂ cup maple syrup
2 tablespoons Bourbon
¹⁄₈ cup sour cream
Topping
1 cup sour cream
1 teaspoon Bourbon
1 teaspoon sugar

directions

Crust: Preheat the oven to 350 degrees F (180 degrees C).
Butter the springform pan and line the bottom and sides with parchment paper.
Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
Turn the oven down to 300 degrees F (150 degrees C).
Filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the pre-baked crust. Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Set aside to cool.
Increase oven temperature to 350 degrees F (180 degrees C).
Topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
Spread over the cooled cheesecake. Bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

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Reviews

Excellent cheesecake. I did not have any bourbon so I substituted Buttershots instead. This was easy to do and made a great impression at Thanksgiving.

mary winecoff

RECIPE SUBMITTED BY

Boomette

248

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