Bourbon Pumpkin Cheesecake

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Crust:.
  • Mix the flour and sugar in mixing bowl. Add the butter and eggs, mix well with hands. Shape into a ball and chill, wrapped in plastic wrap for 15 minutes.
  • Roll the dough into a circle 11 inches in diameter and 1/4 inch thick on a lightly floured surface.
  • Cut into a 9 inch circle to fit into a 9 inch springform pan. Prick all over with a fork.
  • Bake at 350 for 15 minutes or until light brown. Cool to room temperature before putting in the filling.
  • For the Filling:.
  • Beat cream cheese and brown sugar in mixing bowl until light and fluffy.
  • Beat in the cream, cornstarch, bourbon and vanilla.
  • Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl ans whisk until smooth.
  • Add to the cream cheese mixture and beat until smooth. Spoon over the cooled crust.
  • Bake at 350 for 50 minutes or until the center is set.
  • Cool to room temperature. Chill, covered in the refridgerator.
  • Place on a serving plate and remove sides os springform pan.
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