Pumpkin Bourbon Cheesecake
- Ready In:
- 4hrs
- Ingredients:
- 20
- Yields:
-
1 cake
ingredients
-
Crust
- 1 cup finely chopped pecans
- 1⁄2 cup all-purpose flour
- 1⁄2 cup brown sugar
- 1⁄4 cup graham cracker crumbs
- 2 tablespoons unsalted butter, softened
- 1 egg yolk
-
Filling
- 1 1⁄2 cups pumpkin puree
- 1⁄2 cup brown sugar
- 2 eggs, beaten
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 lbs deli-style cream cheese
- 1⁄2 cup maple syrup
- 2 tablespoons Bourbon
- 1⁄8 cup sour cream
-
Topping
- 1 cup sour cream
- 1 teaspoon Bourbon
- 1 teaspoon sugar
directions
- Crust: Preheat the oven to 350 degrees F (180 degrees C).
- Butter the springform pan and line the bottom and sides with parchment paper.
- Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
- Turn the oven down to 300 degrees F (150 degrees C).
- Filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
- Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the pre-baked crust. Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Set aside to cool.
- Increase oven temperature to 350 degrees F (180 degrees C).
- Topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
- Spread over the cooled cheesecake. Bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.
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RECIPE SUBMITTED BY
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