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    You are in: Home / Recipes / Pumpkin Bourbon Cheesecake Recipe
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    Pumpkin Bourbon Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    buzzonesbirdie's Note:

    Yes i know that there are other pumpkin bourbon cheesecakes on here but this one is a bit different. It is the one that my mom has been making every year for Thanksgiving since the early 90's. I love this cheesecakes flavors. I do not know where she got it from.

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    Ingredients:

    Serves: 16

    Yield:

    cake

    Units: US | Metric

    Crumb Crust

    Pumpkin Filling

    Sour-Cream Topping

    Directions:

    1. 1
      Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
    2. 2
      In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
    3. 3
      Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
    4. 4
      prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
    5. 5
      Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Bourbon Cheesecake

    Serving Size: 1 (122 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 301.5
     
    Calories from Fat 172
    57%
    Total Fat 19.1 g
    29%
    Saturated Fat 11.3 g
    56%
    Cholesterol 100.8 mg
    33%
    Sodium 198.5 mg
    8%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 0.3 g
    1%
    Sugars 21.7 g
    87%
    Protein 5.1 g
    10%

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