Burbon Pumpkin Cheesecake

3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon of cinnamon
4 tablespoons unsalted butter, cold and cubed
Two pinches of salt
1 15-ounce can pumpkin (about 1 1/2 cups)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
2 teaspoons vanilla
1 tablespoon bourbon liqueur or bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, cold
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon
Pecan halves for topping

  1. Put oven rack in middle position and preheat oven to 350F. Prepare a 9-inch springform pan by buttering it and locking everything into place.
  2. Place graham crackers, pecans, sugars, cinnamon, and salt into a food processor, and process until fine crumbs form. Then, add cubed butter and pulse until the mixture starts to clump.
  3. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill for about 15 minutes.
  4. While that’s cooling, make the filling. Wipe out the food processor and add sugars and cold cream cheese, cut into cubes. Blend until smooth.
  5. Scrape down the sides and add pumpkin, cornstarch, salt, cinnamon, nutmeg, and ginger, blending to combine. Add eggs one at time, then the vanilla, cream, and bourbon.
  6. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes.
  7. To make the topping, whisk together sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
  8. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring back to room temperature before serving.

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