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Pumpkin Bourbon Cheesecake Recipe

Pumpkin Bourbon Cheesecake

Recipe courtesy The Cookworks, 2003

Show: Cookworks

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

Showing 11-17 of 17

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  • on October 17, 2006

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    this was very different I had never had pumpkin cheese cake before and I really liked it. This would make a very good addition to any holiday feast!

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  • on December 14, 2005

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    I made this cheesecake using fresh cooking pumpkin and it was the best chessecake ever. Really worth the time to cook a cooking pumpkin. If you haven't made it,I strongly suggest you make it.

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  • on November 29, 2005

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    This was pretty good, although Gourmet Magazine's recipe is better. Definately leave the sour cream topping off, it was gross. Serve it with a dolop of whipping cream with a little bourbon in it, much better.

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  • on November 27, 2005

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    Everyone gave praises that it was the best they ever had. I did modify the Ingredients subsituting Captain Morgan Rum for the Bourban and added 1 tablespoon of vanilla. The biggest change was using REAL pumpkin not canned. I know it said you can use real in place of canned but you need to take the time.

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  • on December 08, 2004

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    This cheesecake was absolutely delicious. I used freshly roasted pumpkin, and found the taste and texture just perfect. I didn't have bourbon, but used Grand Marnier instead at about 1/2 the amount. In the future, I think it is safe to increase the amount. There were no cracks on the surface after baking. The top was a beautiful golden color. I put some demerara sugar on the top before serving for decoration, and I found later that it dissolved into a neat abstract pattern on top. It's definitely a wonderful alternative to the old war horse of pumpkin pie.

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  • on December 01, 2004

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    This was a very easy recipe, and tasted great once finished!

    We love the hint of pumpkin in cheesecake, rather than an overriding pumpkin flavor. This was the perfect recipe.

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  • on November 23, 2004

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    Excellent taste and easy to make!

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