Pumpkin Bourbon Cheesecake

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we live it

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I made this cheesecake a couple of years ago. I was absolutely delicious! To those who had trouble...yes, it was the chef! Can't find a single thing wrong with this recipe and was excited to pull it out again this year for a new crowd!

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made this for Thanksgiving dinner, used Jack Daniels bourbon, for topping used 6 teaspoons instead of 2, great recipe. Everyone loved it very good

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Just wanted to let you know to NOT use the 3x5 card option. It leaves out ingredients and steps. I left out the brown sugar in the filling as it was left off the list. It's in the oven now and too late to add it. I only realized it when I couldn't find how much bourbon to put in the topping but said to mix the sour cream, sugar and bourbon together. It also forgets to tell you to mix the pumpkin and spices separately. Now that doesn't make that much difference, but I fear that omitting 1/2 cup of sugar will. The 4x6 cards are fine.

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I made this for a Thanksgiving potluck at work and people were falling all over themselves for a piece. Easy to make. The top cracked a bit after cooking, so I added more sour cream and sugar to the topping. Excellent and creamy cheesecake.

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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!!!!!

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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!

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I had a problem with this recipe and had to throw it away. Maybe it was the cook...

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For the effort of this cheesecake- it was nothing special. It wasn't bad- but it was definately not compliment worthy.

The crust was good- but the filling itself was very very very disappointing. Don't waste your time on this one.

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pretty darn good. best of both worlds: great if you have picky eaters of cheescake or pumpkin pie.