Pumpkin Bourbon Cheesecake

Recipe courtesy The Cookworks, 2003

Show: CookworksEpisode: Turkey Talk

Rated: 4 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
1 (9-inch) cheesecake

Times:

Prep: 20 min
Inactive Prep: 3 hr 15 min
Cook: 1 hr 20 min
Total:: 4 hr 55 min

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Ingredients

Crust:

1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk

Filling:

1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey
1/8 cup sour cream
*Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not presweetened pumpkin pie filling.

Topping:

1 cup sour cream
1 teaspoon bourbon whiskey
1 teaspoon sugar
Special equipment: a 9-inch springform pan, an electric mixer

Directions

For the crust: Preheat oven to 350 degrees F.

Butter a 9-inch springform pan and line the bottom and sides with parchment paper.

Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. 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 mixing bowl. Set aside.

Use an electric 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 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.

Increase oven temperature 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 minutes. Remove from the oven and let stand for 15 minutes. 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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Comments & Reviews

recipe Pumpkin Bourbon Cheesecake
null null, null 11-24-2008
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I like it a lot...!
Rated: 5 stars out of 5

Especially with an extra shot of bourbon on the side! LOL. I am making this for Thanksgiving plus bringing a store-bought... pumpkin pie. The formula for pumpkin pie is so simple, no one is impressed with homemade pumpkin pie anymore. It's a lot more strategic to make something unique like this cheesecake and then just BUY a pumpkin pie. The only reason to buy one is because you kind of can't get away without one (everyone would cry) and everyone really does love pumpkin pie (like me). But the ones you can buy are good and also cheap! http://ilovepumpkins.com/pumpkin-pie/Read more
recipe Pumpkin Bourbon Cheesecake
Marie-Claude Paquetville, NB 10-16-2008
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OMG it was gooddd
Rated: 5 stars out of 5

It was soft, it was tasty, the things I add on the topping is one more tsp of bourbon and 2 tsp of sugar. If you got time to... make it try this one it's sooooo good!!!!!Read more
recipe Pumpkin Bourbon Cheesecake
Mindy Arnold, MD 02-13-2007
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Delicious!
Rated: 5 stars out of 5

I used a mixture of fat-free cream cheese and low-fat cream cheese and it was scrumptious! I can't imagine just how good it... must be full-flavored!Read more
recipe Pumpkin Bourbon Cheesecake
Anonymous 12-21-2006
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not good
Rated: 1 stars out of 5

I had a problem with this recipe and had to throw it away. Maybe it was the cook...
recipe Pumpkin Bourbon Cheesecake
susan germantown, MD 12-12-2006
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too pretty to eat
Rated: 4 stars out of 5

I made this cheesecake and entered it into a Bake-Off contest at my job. I won second place! The recipe is a bit involved... but well worth the time and effort. The colors turn out beautiful and the crust was to die for - full of flavor and marvelous texture. I can see this recipe becoming a holiday staple for Thanksgiving or Christmas. The pumpkin taste is subtle - the sour cream flavor stands out but in a good way.Read more
recipe Pumpkin Bourbon Cheesecake
fara newbury park, CA 12-07-2006
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Good
Rated: 3 stars out of 5

This was a good cheesecake but I think it needed a little more pumpkin or something. It was a little bland, but not... tastless. It was good.Read more