PUMPKIN CHEESECAKE WITH BOURBON-BUTTER SAUCE
This is the best pumpkin cheesecake I have ever had. The bourbon can be substituted for vanilla. Takes a little work but you can make it ahead so that you don't have to worry about it on Thanksgiving. A Must Try!!!!!!
Provided by Litl Irish Angel
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees.
- Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
- Wrap outside of pan with heavy duty aluminum foil.
- In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
- Add 1/3 cup melted butter; stir until crumbs are well moistened.
- Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
- Bake for 10 minutes or until golden brown.
- In large bowl beat cream cheese at medium-low speed until smooth.
- Beat in 1 cup sugar until smooth.
- Add eggs one at a time, beating just until combined.
- Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
- (Do not overbeat) Pour into spring form pan.
- Place spring form pan in large shallow roasting pan or broiler pan.
- Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
- Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
- Center should be less set than edges and will move when pan is tapped.
- It should ripple as if liquid.
- Remove from oven; remove from water bath.
- Cool completely on wire rack.
- Refrigerate at least 4 hours or overnight.
- To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
- Whisk in brown sugar until mixture is smooth.
- Whisk in cream and bourbon; bring to a boil.
- Pour into medium bowl; cool completely.
- Serve with cheesecake.
- Refrigerate leftovers.
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