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Pumpkin Bourbon Cheesecake Recipe

Ingredients

How to make it

  • 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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The Cook

ccatoera Carson, CA

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