“Who needs pumpkin pie!!! The cheesecake should be made in advance and refrigerated for several hours before serving!”
READY IN:
1hr 40mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Crust.
  2. Preheat oven to 350 degrees F.
  3. Stir together the crust ingredients.
  4. Press to the bottom and 1 inch up side of ungreased 9-inch springform pan.
  5. Bake for 6-7 minutes.
  6. Cool completely on wire rack before filling.
  7. Cheese Cake:
  8. In a large mixing bowl, beat together cream cheese and sugar until fluffy.
  9. Beat in eggs, pumpkin and evaporated milk.
  10. Add cornstarch and pumpkin pie spice; beat well.
  11. Pour into prepared pan.
  12. Bake at 400 degrees for 12 minutes, then turn the oven down to 350 and bake an additional 50 - 60 minutes; the edge is set but center still moves slightly.
  13. Combine sour cream, sugar and bourbon (or vanilla extract) in small bowl; mix well.
  14. Spread sour cream mixture over surface of warm cheesecake; sprinkle sliced almonds on top.
  15. Return to oven and bake for 5 minutes.
  16. Run a knife around the edge of the cake to loosen.
  17. Cool on wire rack.
  18. Refrigerate for a least 3 hours.
  19. Remove side of springform pan and serve.

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