Recipe

Pumpkin Bourbon Cheesecake Recipe

Add Step-by-Step Photos	Ccatoera / All my dishes 1 year, 4 months ago I usually make this dessert during the holidays, especially during Thanksgiving. I got this recipe from the Foodnetwork. It was on a show called The Cookworks in 2003. The pecans with graham crackers makes a fabulous crust. Prep:20m Cook:80m Servings:16	Ccatoera
	pumpkin bourbon cheesecake

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Ingredients

Crust:

1 cup finely chopped pecans

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 cup graham cracker crumbs

1 egg yolk

Filling:

1 1/2 cups pumpkin puree(use fresh pumpkin or good quality canned pumpkin, not presweetened pumpkin pie filling)

1/2 cup brown sugar

2 eggs, beaten

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1 1/2 pounds cream cheese(i always usd Philadelphia), room temp.

1/2 cup maple syrup

2 Tbsp. bourbon Whiskey

1/8 cup sour cream

Topping:

1 cup sour cream

1 teaspoon boubon Whiskey

1 teaspoon sugar

Directions

Preheat over to 350 degrees F.

Butter a 9-inch springfrom pan and line the bottom and sides with parchment paper

Combine the pecans, flour, brown sugar, graham cracker crumbs, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the pan. Bake for 10 mins. 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 bowl. Set aside.

Use an electric mixer or standing 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 mins., or until the center shows little or no movement when the pan is tipped. Set aside to cool.

Increase oven temp. 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 mins. Remove from the oven and let stand for 15 mins. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

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