Thanksgiving Recipes: Pumpkin-Bourbon Cheesecake
November 15, 2011 I'm still here! Less than 9 days until my due date....and I've been a cooking and baking machine lately. It always seems like a great idea when I start, but by the time the food is ready and the timer is going off, I have booked it to the couch to relax and enjoy. And let me tell you, we definitely enjoyed this dessert...oh my.
The crust is different than your typical cheesecake crust, because it includes brown AND white sugar, in addition to crushed pecans. They give it a maple flavor that is so delicious, you'll never go back to the typical graham cracker crust after this. At least I won't.
If you're wondering what the top layer is, it's a sweet, creamy bourbon-sour cream sauce. I think it goes so well with this because it cuts the richness of the actual cheesecake. It's brilliant!
Let's talk about the filling for a moment, too. I whipped this with my Kitchen Aid mixer for a couple of minutes. Best idea ever. Jeff's remark after one bite was that it was really light and fluffy. It's a cheesecake, people. When are they EVER light and fluffy? The pumpkin filling is almost like a soft mousse, and then it's topped with the silky sour cream layer. I LOVE this cheesecake. Ten times better than a pumpkin pie, in our opinion.
I'm not making this for Thanksgiving....only because I think after Jeff and I polish this one off, we may overdose on pumpkin cheesecake. You should though! It can be made up to two days in advance - and it will thoroughly be enjoyed by everyone, I promise. 
PUMPKIN-BOURBON CHEESECAKE
Adapted from The Splattered Apron
Ingredients
For crust
- 3/4 cup graham cracker crumbs {5 crackers}
- 1/2 cup pecans {1 3/4 ounces}, finely chopped
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 stick {1/4 cup} unsalted butter, melted and cooled
For filling
- 1 1/2 cups canned solid-pack pumpkin
- 3 large eggs
- 1/2 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 (8-ounce) packages cream cheese, at room temperature
For topping
- 2 cups sour cream (20 ounces)
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon
- Garnish: pecan halves
Method
Prepare the baking pan; flip the bottom of a 9-inch spring form pan so that the flat side is facing up. Close the latch and butter the pan.
Melt and cool the butter.
To make the crust, combine the graham cracker crumbs, finely chopped pecans, sugars and butter. Press the mixture evenly into the bottom of the pan. Allow to chill in the refrigerator for at least an hour.
After 30 minutes, prepare the filling and preheat the oven to 350 degrees.
Whisk together the pumpkin, eggs, brown sugar, cream, vanilla and bourbon until well combined.
In the bowl of a stand mixer {a hand mixer can also be used}, combine the granulated sugar, cornstarch, cinnamon, ginger, nutmeg and salt.
Add the cream cheese, then beat on high until smooth and creamy.
Next, add the pumpkin mixture to the mixer and mix in on medium speed until well combined and smooth. Then pour the filling into the pan.
Place the pan on a shallow baking sheet in case of leaks and put it in the oven for 50-60 minutes until the center is just set. Be sure to put the pan on the middle rack.
Meanwhile, prepare the topping.
Whisk together the sour cream, sugar and bourbon, then refrigerate it until the cheesecake comes out of the oven.
Once it is set, remove it from the oven and place it on a wire rack to cool for 5 minutes. Leave the oven at temperature when you do this. After 5 minutes, spread the topping on the cheesecake then put it back in the oven for another 5 minutes.
Allow the cheesecake to cool on a wire rack for 3 hours. Then cover and store in the refrigerator, covered, for 4 hours. After 4 hours it will be ready to serve, garnish with the pecan halves. Enjoy!
Cheesecake, Pumpkin, Thanksgiving in Dessert, FALL, Holidays, Pumpkin and Squash