Bourbon Pumpkin Cheesecake
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
48
Spice
42
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Granulated Sugar1.5 cups
Pumpkin (canned solid-pack)3 large
Egg2 tbsps
Heavy Cream1 tsp
Vanilla1 tbsp
Cornstarch1.5 tsps
Cinnamon1 tsp
Nutmeg (freshly grated)1 tsp
Ground Ginger1 tsp
Salt2 cups
Sour Cream (20 ounces)Directions:
1
Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan
2
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well
3
Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour
4
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan
5
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well
6
Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour
7
Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F
8
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined
9
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl
10
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes
11
Reduce speed to medium, then add pumpkin mixture and beat until smooth
12
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks)
13
Bake until center is just set, 50 to 60 minutes
14
Transfer to rack and cool 5 minutes
15
(Leave oven on
16
) Put oven rack in middle position and Preheat oven to 350°F
17
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined
18
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl
19
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes
20
Reduce speed to medium, then add pumpkin mixture and beat until smooth
21
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks)
22
Bake until center is just set, 50 to 60 minutes
23
Transfer to rack and cool 5 minutes
24
(Leave oven on
25
) Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes
26
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes
27
Cool cheesecake completely in pan on rack, about 3 hours
28
Chill, covered, until cold, at least 4 hours
29
Remove side of pan and bring to room temperature before serving
30
Cool cheesecake completely in pan on rack, about 3 hours
31
Chill, covered, until cold, at least 4 hours
32
Remove side of pan and bring to room temperature before serving