Bourbon Pumpkin Cheesecake
by Vicki Brunsvold, Tastemaker in Residence
Serves 12 - 14
Crust
Ingredients
1 cup gingersnaps, crushed into crumbs
1/2 cup pecans, finely chopped
1/4 cup packed brown sugar
1/4 cup granulated sugar
5 Tbsp unsalted butter, melted and cooled
Instructions
- Butter sides and bottom of 9” springform pan
- Stir together crumbs, pecans, sugars, and melted butter until combined
- Press crumb mixture evenly onto bottom and up sides of pan
- Chill crust one hour
Filling
Ingredients
1-1/2 cups pumpkin puree
3 lg eggs
1/2 cup packed light brown sugar
2 Tbsp heavy cream
1 tsp vanilla
1/4 cup bourbon
1/2 cup granulated sugar
1 Tbsp cornstarch
1-1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3 8 oz cream cheese packages
Instructions
- Preheat oven to 350°
- Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon
- Stir together sugar, cornstarch, and spices in large bowl
- Add cream cheese and beat with mixer until creamy and smooth - about 3 minutes
- Add pumpkin mixture and beat until smooth
- Pour filling into chilled crust, place springform pan in shallow baking pan
- Bake in center of oven for 60-70 minutes
- Transfer to rack and cool 5 minutes - leaving oven on
Topping
Ingredients
2 cups sour cream
2 Tbsp granulated sugar
2 Tbsp bourbon
Instructions
- Whisk together sour cream, sugar and bourbon
- Spread on top of cheesecake and bake 5 minutes
- Cool cheesecake completely in pan
- Chill, covered, until cold, at least 4 hours
- Remove side of pan and serve at room temperature
Garnish with toasted pecan halves