Pumpkin Cheesecake with Bourbon Spiked Cream
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 354.88 ml vanilla wafers, crushed
- 236.59 ml ground pecan pieces
- 118.29 ml butter, melted
- 907.18 g cream cheese, softened and cubed
- 236.59 ml light brown sugar
- 6 eggs
- 118.29 ml heavy cream
- 118.29 ml all-purpose flour
- 0.25 ml salt
- 2.46 ml cinnamon
- 7.39 ml vanilla
- 473.18 ml pumpkin puree
- 473.18 ml sweetened whipped cream
- 0.25 ml Bourbon
directions
- Preheat oven to 350 degrees.
- Combine the crumbs, pecans and butter together.
- Mix well and press into a 12 inch spring form pan.
- In a food processor mix cream cheese until smooth.
- Add brown sugar and blend.
- Add the eggs, ONE AT A TIME, and thoroughly incorporate.
- Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
- Add pumpkin and continue mixing until smooth.
- Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
- While cake is baking,combine whipped cream and bourbon together.
- Allow cake to cool COMPLETELY before removing spring form.
- Cut and garnish with spiked cream.
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Reviews
-
I had a pumpkin cheesecake at Caeser's Palace in Las Vegas a few years ago that was decadent. I have been trying to replicate it ever since. So far this is the closest that I have come. Everyone in my house liked it. It has a great, creamy texture and just the right amount of pumpkin. The only thing that I changed was to use gingersnaps in place of the nuts in the crust. It was also very easy to make. Thank you so much for sharing the recipe.
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This is the recipe my friend, Amy, uses. Long before I had actually met Amy, I had heard about her and her pumpkin cheesecake. People invite her everywhere during the Fall in hopes that she'll bring it. This is, by far, the best pumpkin cheesecake I have ever had. Since having this one, I've tried others at restaurants, etc, but they never hold up.
Tweaks
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I had a pumpkin cheesecake at Caeser's Palace in Las Vegas a few years ago that was decadent. I have been trying to replicate it ever since. So far this is the closest that I have come. Everyone in my house liked it. It has a great, creamy texture and just the right amount of pumpkin. The only thing that I changed was to use gingersnaps in place of the nuts in the crust. It was also very easy to make. Thank you so much for sharing the recipe.
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>