PUMPKIN BOURBON CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h55m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 17
Steps:
- Topping:
- 1 cup sour cream
- 1 teaspoon bourbon whiskey
- 1 teaspoon sugar
- For the crust: Preheat oven to 350 degrees F.
- Butter a 9-inch 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.
- For the 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 prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.
- Increase oven temperature to 350 degrees F.
- For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
- Spread over the cooled cheesecake. Bake for 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.
PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING
The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
Categories Gourmet Thanksgiving Fall Dessert Cheesecake Pumpkin Cream Cheese Sour Cream Pecan Bourbon Mixer Bake Kid-Friendly Potluck Small Plates Holiday 2018
Yield 12-16 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
- Make the filling:
- In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
- Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
- Make the topping:
- In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
- Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.
BOURBON PUMPKIN CHEESECAKE
This is very yummy, great dessert for entertaining and during the holidays. From Cooks for a Cause. I have made this many times its wonderful! Should be made a few hours before serving as this needs to be chilled after baking beofre serving.
Provided by kzbhansen
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For the Crust:.
- Mix the flour and sugar in mixing bowl. Add the butter and eggs, 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 to fit into a 9 inch springform pan. Prick all over with a fork.
- Bake at 350 for 15 minutes or until light brown. Cool to room temperature before putting in the filling.
- For the Filling:.
- Beat cream cheese and brown sugar in mixing bowl until light and fluffy.
- Beat in the cream, cornstarch, bourbon and vanilla.
- Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl ans whisk until smooth.
- Add to the cream cheese mixture and beat until smooth. Spoon over the cooled crust.
- Bake at 350 for 50 minutes or until the center is set.
- Cool to room temperature. Chill, covered in the refridgerator.
- Place on a serving plate and remove sides os springform pan.
Nutrition Facts : Calories 476.1, Fat 30.7, SaturatedFat 18.6, Cholesterol 174.3, Sodium 357.3, Carbohydrate 37.8, Fiber 0.8, Sugar 22.5, Protein 8.8
PUMPKIN BOURBON CHEESECAKE
Make and share this Pumpkin Bourbon Cheesecake recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 4h
Yield 1 cake
Number Of Ingredients 20
Steps:
- 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.
PUMPKIN BOURBON CHEESECAKE
Yes i know that there are other pumpkin bourbon cheesecakes on here but this one is a bit different. It is the one that my mom has been making every year for Thanksgiving since the early 90's. I love this cheesecakes flavors. I do not know where she got it from.
Provided by buzzonesbirdie
Categories Cheesecake
Time 2h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
- In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
- Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
- prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
- Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.
Nutrition Facts : Calories 301.5, Fat 19.1, SaturatedFat 11.4, Cholesterol 100.8, Sodium 198.6, Carbohydrate 27.4, Fiber 0.4, Sugar 21.8, Protein 5.2
PUMPKIN CHEESECAKE WITH BOURBON
This can also be made without the bourbon but it IS better with it. This cheesecake is very light and fluffy and not dense it has an extreme flavor, you will get many rave reviews when you serve this at your next dinner. When serving on plate drizzle with caramel sauce or a dollop of whipped cream. This is an outstanding and easy to make cheesecake, one you will be proud to serve. If you like an extreme spice flavor increase the cinnamon, nutmeg and ginger by 1/2 teaspoon. Just a hint... If you don't want to purchase a full bottle of bourbon, just purchase those little small about 1/3-cup bottles, the kind that they serve on airplanes, anywhere that wine or whiskey is sold, and use it for this recipe, it really kicks up the flavor big time! Plan ahead or a day before this cheesecake needs to chill for a minimum of 6 hours or overnight. I lightly drizzle my caramel sauce over the cheesecake slices (recipe#78088) when serving on plates, or dollup with whipped cream.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 6h50m
Yield 12-14 serving(s)
Number Of Ingredients 18
Steps:
- To make the crust: stir together crumbs, pecans, both sugars and melted butter until well combined.
- Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
- Bake in a 350°F oven for 8 minutes; remove and cool completely.
- Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.
- For filling: Set oven to 350°F and set oven rack to middle position.
- In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.
- 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).
- Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.
- Pour filling into crust (smoothing the top).
- Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
- Bake in center oven until center is just set (about 50-60 minutes).
- Transfer to a rack and cool for about 3 hours.
- Chill in refrigerator for a minimum of 6 hours or overnight (even better!).
Nutrition Facts : Calories 485, Fat 33.2, SaturatedFat 17.2, Cholesterol 132.7, Sodium 468.6, Carbohydrate 37, Fiber 1.9, Sugar 30.7, Protein 6.2
CHOCOLATE BOURBON PUMPKIN CHEESECAKE
Red Hot Holiday Trends - Just when you thought cheesecake couldn't get any more delicious, we added a flavorful update from the bar: a generous shot of bourbon and a few dashes of aromatic bitters. The perfect end to a special meal.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h35m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve.
- Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
- To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
- Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
- Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 470, Carbohydrate 47 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 1 g
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