Bourbon Pumpkin Cheesecake
Bourbon. Pumpkin. Cheesecake. Need we say more?
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In the mood for a totally over-the-top dessert? Me too! I found a recipe for a Bourbon Pumpkin Cheesecake, and let me tell you, it’s every bit as indulgent and delicious as it sounds. The best part is, you can whip up the crust in a food processor, press it into a pan to chill, then whip up the filling in the food processor as well. As far as cheesecakes go, this recipe is easy peasy.
And don’t get me started on the topping. Sour cream, sugar, and bourbon. It may seem like an odd mix, but the tangy sour cream perfectly compliments the sweet, earthy pumpkin and rich bourbon. Sprinkle a few pecan halves on top, and you’ve got yourself one dessert everyone will be talking about for years to come!
To get started with this decadent dessert put the oven rack in the middle position and preheat the oven to 350F. Prepare a 9-inch springform pan by buttering it and locking everything. Place graham crackers, pecans, sugars, cinnamon, and salt into a food processor, and process until fine crumbs form. Then, add cubed butter and pulse until the mixture starts to clump. Press crumb mixture evenly onto bottom and 1/2 inch up side of the pan, then chill for about 15 minutes.
While that’s cooling, make the filling. Wipe out the food processor and add sugars and cold cream cheese, cut into cubes. Blend until smooth. Scrape down the sides and add pumpkin, cornstarch, salt, cinnamon, nutmeg, and ginger, blending to combine. Add eggs one at a time, then the vanilla, cream, and bourbon. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until the center is just set, 50 to 60 minutes. Transfer to a rack and cool 5 minutes.
To make the topping, whisk together sour cream, sugar, and bourbon in a bowl then spread on top of the cheesecake and bake for 5 additional minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove the side of the pan and bring it back to room temperature before serving. Trust me, once you’ve had this cheesecake, nothing else will do!
Burbon Pumpkin Cheesecake
For the Crust:
- 3/4 cup graham cracker crumbs
- 1/2 cup pecans, finely chopped
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon of cinnamon
- 4 tablespoons unsalted butter, cold and cubed
- Two pinches of salt
For the Filling:
- 1 15-ounce can pumpkin (about 1 1/2 cups)
- 3 large eggs
- 1/2 cup packed light brown sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla
- 1 tablespoon bourbon liqueur or bourbon
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 (8-ounce) packages cream cheese, cold
For the Topping:
- 2 cups sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon liqueur or bourbon
- Pecan halves for topping
Preparation
- Put oven rack in middle position and preheat oven to 350F. Prepare a 9-inch springform pan by buttering it and locking everything into place.
- Place graham crackers, pecans, sugars, cinnamon, and salt into a food processor, and process until fine crumbs form. Then, add cubed butter and pulse until the mixture starts to clump.
- Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill for about 15 minutes.
- While that’s cooling, make the filling. Wipe out the food processor and add sugars and cold cream cheese, cut into cubes. Blend until smooth.
- Scrape down the sides and add pumpkin, cornstarch, salt, cinnamon, nutmeg, and ginger, blending to combine. Add eggs one at time, then the vanilla, cream, and bourbon.
- Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes.
- To make the topping, whisk together sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
- Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring back to room temperature before serving.
Recipe adapted from Smitten Kitchen.