Pumpkin Cheesecake With Bourbon Sour Cream Topping 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 SOUR CREAM TOPPING

Steps:

• In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING

Steps:

• Make the crust:.
• In a bowl combine the 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 SOUR CREAM TOPPING

Steps:

• Crust:.
• Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together. Press mixture on bottom of pan.
• Tightly wrap outside of pan with heavy duty foil.
• Bake crust 10 minutes, then cool completely on wire rack.
• Filling:.
• In a large bowl with a mixer at medium speed beat cream cheese until smooth.
• Slowly beat in sugar until blended about 1 minute. Scraping bowl often.
• With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
• Add eggs one at a time, beating untill well blended after each one. Pour pumpkin mixture in pan, and place in a roasting pan.
• Place pan on oven rack. Carefully pour boiling water in pan until it is one inch on spring form pan.
• Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles. Meanwhile prepare sour cream topping.
• Topping:.
• In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
• Remove cheesecake from water bath. Leave water bath in the oven.
• Spread sour cream mix evenly over top.
• Return to water bath and bake 5 minutes.
• Remove cheesecake and put onto a wire rack. Discard foil.
• With a small knife loosen cheesecake from pan, to help prevent cracking when cooling. Cool cheesecake completely.
• Cover, and refrigerate cheesecake at least 6 hours or over night. Refrigerate leftovers.