Pumpkin Cheesecake With Bourbon
Ingredients
- CRUST ⓘ
- 3/4 cup graham cracker crumbs ⓘ
- 1/2 cup finely chopped pecans
- 1/4 cup sugar
- 1/4 cup light brown sugar, packed ⓘ
- 1/2 cup butter, melted and cooled ⓘ
- PUMPKIN FILLING ⓘ
- 1 1/2 cups canned pumpkin ⓘ
- 3 large eggs ⓘ
- 1/2 cup light brown sugar, packed ⓘ
- 2 tablespoons whipping cream, unwhipped ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 2 tablespoons bourbon liqueur (optional but good to add in) or 2 tablespoons Bourbon (optional but good to add in) ⓘ
- 1/2 cup white sugar ⓘ
- 1 tablespoon cornstarch
- 3 teaspoons cinnamon ⓘ
- 1 teaspoon nutmeg ⓘ
- 1 teaspoon ginger powder ⓘ
Instructions
- To make the crust: stir together crumbs, pecans, both sugars and melted butter until well combined.
- Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
- Bake in a 350°F oven for 8 minutes; remove and cool completely.
- Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.
- For filling: Set oven to 350°F and set oven rack to middle position.
- In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.
- In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.
- Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
- Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.
- Pour filling into crust (smoothing the top).
- Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
- Bake in center oven until center is just set (about 50-60 minutes).
- Transfer to a rack and cool for about 3 hours.
- Chill in refrigerator for a minimum of 6 hours or overnight (even better!).
Nutrition & Diet Analysis (per serving)
1410
kcal
70% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).