More Great Recipes: Cheesecake

Pumpkin Bourbon Cheesecake


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By kc10
Member since 2006

Serves 10 - 12 | Prep Time | Cook Time

Ingredients

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup C&H Pure Cane Golden Brown Sugar, packed
1/4 cup C&H Pure Cane Granulated Sugar
1/4 cup butter (1/2 stick), melted

Filling:
1-1/2 cups pumpkin, solid pack
3 eggs, large
1-1/2 tsp. cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger, ground
1/2 teaspoon salt
1/2 cup C&H Pure Cane Golden Brown Sugar, packed
3 pkg. cream cheese, softened (8 oz.)
1/2 cup C&H Pure Cane Granulated Sugar
2 tablespoons cream, heavy
1 teaspoon vanilla
1 tablespoon bourbon (if desired)

Topping:
2 cups sour cream
2 tablespoons C&H Pure Cane Granulated Sugar
1 teaspoon vanilla
16 pecan halves


Crust:


In a medium bowl combine all ingredients except melted butter. Stir in the butter and press mixture evenly over bottom and ½ inch up buttered side of 9-inch spring form pan. Chill crust for 1 hour



Filling:


Preheat oven to 350°F. In a medium bowl whisk together pumpkin, eggs, spices, salt and brown sugar. Set aside. In a large bowl with an electric mixer cream together cream cheese and granulated sugar; add cream, vanilla, bourbon and pumpkin mixture and beat until smooth. Pour filling into crust. Bake 50 to 55 minutes or until set; cool cheesecake in the pan on a rack for 5 minutes.



Topping:


In medium bowl whisk together sour cream, sugar and vanilla. Make the topping and spread over the top of the cheesecake and bake the cheesecake for 5 minutes more. Cool cheesecake in the pan on a rack and chill covered overnight. Remove side of the pan and garnish the top of the cheesecake with pecan halves.


Pairs Well With


Notes

A dash of local for every season
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