Pumpkin Cheesecake With Bourbon Butter Sauce Recipes

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

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.

PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM

Steps:

• Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
• Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
• Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
• Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

PUMPKIN BOURBON CHEESECAKE

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-BUTTER SAUCE

Steps:

• Heat oven to 350 degrees.
• Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
• Wrap outside of pan with heavy duty aluminum foil.
• In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
• Add 1/3 cup melted butter; stir until crumbs are well moistened.
• Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
• Bake for 10 minutes or until golden brown.
• In large bowl beat cream cheese at medium-low speed until smooth.
• Beat in 1 cup sugar until smooth.
• Add eggs one at a time, beating just until combined.
• Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
• (Do not overbeat) Pour into spring form pan.
• Place spring form pan in large shallow roasting pan or broiler pan.
• Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
• Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
• Center should be less set than edges and will move when pan is tapped.
• It should ripple as if liquid.
• Remove from oven; remove from water bath.
• Cool completely on wire rack.
• Refrigerate at least 4 hours or overnight.
• To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
• Whisk in brown sugar until mixture is smooth.
• Whisk in cream and bourbon; bring to a boil.
• Pour into medium bowl; cool completely.
• Serve with cheesecake.
• Refrigerate leftovers.