Pumpkin Bourbon Cheesecake
This decadent, easy-to-bake cheesecake is the perfect ending to your harvest dinner menu
Loading ...April 8th, 2012
Food Styling by Ashley Denton
Prop Styling by Jane Hardin
Servings
8Prep Time
30 minutesCook Time
90 minutesIngredients
- 1 cup finely chopped pecans
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cup graham cracker crumbs
- 2 tablespoons tablespoons unsalted butter, softened
- 1 egg yolk
Pumpkin Bourbon Cheesecake Filling
Ingredients
- 1½ cups pumpkin purée
- ½ cup brown sugar
- 2 eggs, beaten
- ½ teaspoon each ground cinnamon, nutmeg, ginger and salt
- 1½ pounds deli-style cream cheese
- ½ cup maple syrup
- 2 tablespoons bourbon
- 2 tablespoons sour cream
Pumpkin Bourbon Cheesecake Topping
Ingredients
- 1 cup sour cream
- 1 teaspoon bourbon
- 1 teaspoon granulated sugar
Directions
Preheat oven to 350°F. Butter an 8-inch springform pan and line bottom and sides with parchment paper.
Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300°F.
Mix pumpkin purée, brown sugar, eggs, spices and salt together in a large bowl and set aside.
Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.
Return oven temperature to 350°F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.
Remove from springform pan and peel away parchment paper before serving.
Nutrients Per Serving
484 calories, 33 g fat, 8 g protein, 39 g carbohydrates, 2 g fibre, 334 mg sodium. Excellent source of vitamin A
