Pumpkin Cheesecake With Bourbon–Sour Cream Topping
Pumpkin Cheesecake With Bourbon–Sour Cream Topping
Rated 5.0 stars by 1 users
Servings
12 to 16
Cook Time
55 minutes
Calories
560
This pumpkin cheesecake is made with a bourbon-sour cream topping, which gives it a delicious caramelized flavor. The tang of the sour cream also helps to balance out the rich, spiced filling.
Chopped pecans are added to make the crust extra crunchy and nutty. Enjoy a slice of this delicious cheesecake with a glass of bourbon for the ultimate fall dessert experience!
Kitchen Science
Ingredients
¾ cup crushed graham crackers
½ cup pecans, finely chopped
¼ cup light brown sugar, well packed
¼ cup granulated sugar
4 tablespoons melted and cooled unsalted butter
1 ½ cups pureed pumpkin
3 big eggs
1 ½ tsp cinnamon
½ tsp freshly grated nutmeg
½ tsp ground ginger
½ cup firmly packed light brown sugar
3 (8-ounce) packets of softened cream cheese
½ cup granulated sugar
2 tbsp heavy cream
1 tbsp cornstarch
1 tsp vanilla
1 tbsp bourbon liqueur or bourbon, if desired
2 cups sour cream
2 tbsp of granulated sugar
1 tbsp bourbon liqueur or bourbon, to taste
16 pecan halves for decoration
Directions
Combine the cracker crumbs, pecans, and sugars in a mixing bowl.
Toss the butter, press the mixture into the bottom, and 1/2 inch up the edge of an oiled 9-inch springform pan. Chill the crust for 1 hour.
In a mixing bowl, combine the pumpkin, the egg, the cinnamon, nutmeg, ginger, salt, and brown sugar. Cream the cream cheese and granulated sugar in a large mixing bowl, then add the cream, cornstarch, vanilla, bourbon liqueur, and pumpkin mixture and whisk until creamy.
Spread the filling onto the crust, then bake the cheesecake in a preheated 350 °F oven for 50 to 55 minutes, or until the middle is just set. Then, cool in the pan on a rack for 5 minutes.
Combine the sour cream, sugar, and bourbon liqueur in a mixing bowl.
Bake the cheesecake for 5 minutes more after spreading the sour cream mixture on top.
Allow the cheesecake to cool in the pan on a rack before boiling it overnight. Remove the pan side and sprinkle the pecans on top of the cheesecake.