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    You are in: Home / Recipes / Pumpkin Cheesecake With Bourbon Sour Cream Topping Recipe
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    Pumpkin Cheesecake With Bourbon Sour Cream Topping

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    0 mins

    55 mins

    Poll_of_the_Purple_Ilk's Note:

    This recipe, originally from November 1990 Gourmet Magazine is posted by request.

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    Units: US | Metric


    1. 1
      Make the crust:.
    2. 2
      In a bowl combine the crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.
    3. 3
      Chill the crust for 1 hour.
    4. 4
      Make the filling:.
    5. 5
      In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar.
    6. 6
      In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
    7. 7
      Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
    8. 8
      Make the topping:.
    9. 9
      In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
    10. 10
      Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.
    11. 11
      Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.
    12. 12
      Remove the side of the pan and garnish the top of the cheesecake with the pecans.

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    Ratings & Reviews:

    • on November 09, 2009


      I love this recipe. I have made it every year for Thanksgiving since 1994. It is always a hit. Love love love it!!!!

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    • on May 14, 2007


      Absolutely fabulous. I do not use the alcohol so my husband can eat it. I also ended up increasing the cracker crumbs to 1 cup. I get so many compliments and I make it for Thanksgiving every year now. YUMMMMY. I have also used sweet potatoes instead of pumpkin. WOWEEE A++

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 30, 2005


      I just came across this recipe in my files and realized I had forgotten to rate it. I made it at Thanksgiving, and was it heavenly! I agree it is no more time-consuming than a regular pumpkin pie, but very elegant/gourmet. Everyone *loved* this. It would also be very impressive to take to a potluck Thanksgiving dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pumpkin Cheesecake With Bourbon Sour Cream Topping

    Serving Size: 1 (181 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 552.0
    Calories from Fat 357
    Total Fat 39.6 g
    Saturated Fat 19.4 g
    Cholesterol 142.5 mg
    Sodium 358.5 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 1.2 g
    Sugars 33.3 g
    Protein 7.1 g

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