Pumpkin Bourbon Cheesecake
Created by KittenCal on November 4, 2011
- Servings: 15
- Prep Time: 25m
- Cook Time: 60m
- Recipe #2007
Ingredients
- FOR CRUST
- 3/4 cup graham cracker crumbs
- 1/2 cup pecan nuts (finely chopped)
- 1/3 cup granulated sugar (white)
- 1/4 cup light brown sugar (packed)
- 1/2 cup melted butter (cooled)
- FOR PUMPKIN FILLING
- 1 1/2 cups pureed pumpkin (canned)
- 3 large eggs
- 1/2 cup light brown sugar (packed)
- 2 tablespoons whipping cream (unwhipped)
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons liqueur (bourbon liqueur)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ginger powder
- 1/2 teaspoon salt
- 24 ounces cream cheese (use only Philadelphia cream cheese, room temperature)
How to Make
-
TO MAKE THE CRUST
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Step 1: This crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked --- stir together crumbs, pecans, both sugars and melted butter until well combined, then press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
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Step 2: Bake in a preheated 350 degree F oven for 8 minutes; remove and cool completely.
How to Make
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TO MAKE THE FILLING
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Step 3: Keep heat at 350 degrees F and set oven rack to middle position.
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Step 4: In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur until thoroughly combined.
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Step 5: In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt; add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
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Step 6: Pour filling into crust (smoothing the top).
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Step 7: Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
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Step 8: Bake in center oven until center is just set (about 50-60 minutes).
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Step 9: Transfer to a rack and cool for about 3 hours.
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Step 10: Chill in refrigerator for a minimum of 24 hours.