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Bourbon Pumpkin Cheesecake

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Ingredients You'll Need

1-1/2 cups flour
1/4 cup sugar
1/2 cup butter, softened
2 large eggs, lightly beaten
3 pkgs. (8 oz. each) cream cheese, room temperature
1 cup packed dark brown sugar
2 tablespoons whipping cream
1 tablespoon cornstarch
1/3 cup bourbon
2 teaspoons vanilla
1-1/2 cups solid-pack pumpkin
3 large eggs
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt


For the crust, mix the flour and sugar in a mixing bowl. Add the butter and eggs and 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 and fit into a 9-inch springform pan. Prick all over with a fork. Bake at 350ºF for 15 minutes or until light brown. Cool to room temperature.

For the filling, beat the cream cheese and brown sugar in a mixing bowl until light and fluffy. Beat in the cream, cornstarch, bourbon and vanilla; scraping the side of the bowl frequently.

Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl and whisk until smooth. Add to the cream cheese mixture and beat until smooth. Spoon over the cooled crust.

Bake at 350ºF for 50 minutes or until the center is set. Cool to room temperature. Chill, covered, in the refrigerator. Place on a serving plate and remove the side of the springform pan.

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