Best Spiced Pumpkin Cheesecake With Brown Sugar Bourbon Cream Recipes

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PUMPKIN CHEESECAKE WITH BOURBON



Pumpkin Cheesecake With Bourbon image

This can also be made without the bourbon but it IS better with it. This cheesecake is very light and fluffy and not dense it has an extreme flavor, you will get many rave reviews when you serve this at your next dinner. When serving on plate drizzle with caramel sauce or a dollop of whipped cream. This is an outstanding and easy to make cheesecake, one you will be proud to serve. If you like an extreme spice flavor increase the cinnamon, nutmeg and ginger by 1/2 teaspoon. Just a hint... If you don't want to purchase a full bottle of bourbon, just purchase those little small about 1/3-cup bottles, the kind that they serve on airplanes, anywhere that wine or whiskey is sold, and use it for this recipe, it really kicks up the flavor big time! Plan ahead or a day before this cheesecake needs to chill for a minimum of 6 hours or overnight. I lightly drizzle my caramel sauce over the cheesecake slices (recipe#78088) when serving on plates, or dollup with whipped cream.

Provided by Kittencalrecipezazz

Categories     Cheesecake

Time 6h50m

Yield 12-14 serving(s)

Number Of Ingredients 18

3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup light brown sugar, packed
1/2 cup butter, melted and cooled
1 1/2 cups canned pumpkin
3 large eggs
1/2 cup light brown sugar, packed
2 tablespoons whipping cream, unwhipped
1 1/2 teaspoons vanilla
2 tablespoons bourbon liqueur (optional but good to add in) or 2 tablespoons Bourbon (optional but good to add in)
1/2 cup white sugar
1 tablespoon cornstarch
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger powder
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, room temperature

Steps:

  • To make the crust: stir together crumbs, pecans, both sugars and melted butter until well combined.
  • Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
  • Bake in a 350°F oven for 8 minutes; remove and cool completely.
  • Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.
  • For filling: Set oven to 350°F and set oven rack to middle position.
  • In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.
  • In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.
  • Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
  • Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.
  • Pour filling into crust (smoothing the top).
  • Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
  • Bake in center oven until center is just set (about 50-60 minutes).
  • Transfer to a rack and cool for about 3 hours.
  • Chill in refrigerator for a minimum of 6 hours or overnight (even better!).

Nutrition Facts : Calories 485, Fat 33.2, SaturatedFat 17.2, Cholesterol 132.7, Sodium 468.6, Carbohydrate 37, Fiber 1.9, Sugar 30.7, Protein 6.2

BOURBON PUMPKIN CHEESECAKE



Bourbon Pumpkin Cheesecake image

This is very yummy, great dessert for entertaining and during the holidays. From Cooks for a Cause. I have made this many times its wonderful! Should be made a few hours before serving as this needs to be chilled after baking beofre serving.

Provided by kzbhansen

Categories     Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1/4 cup sugar
1/2 cup butter, softened
2 large eggs, beaten
24 ounces cream cheese, softened
1 cup light brown sugar, packed
2 tablespoons heavy cream
1 tablespoon cornstarch
1/3 cup Bourbon
2 teaspoons vanilla
1 1/2 cups solid-pack pumpkin
3 eggs
2 teaspoons cinnamon
1 teaspoon nutmeg, freshly grated
1 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • For the Crust:.
  • Mix the flour and sugar in mixing bowl. Add the butter and eggs, mix well with hands. Shape into a ball and chill, wrapped in plastic wrap for 15 minutes.
  • Roll the dough into a circle 11 inches in diameter and 1/4 inch thick on a lightly floured surface.
  • Cut into a 9 inch circle to fit into a 9 inch springform pan. Prick all over with a fork.
  • Bake at 350 for 15 minutes or until light brown. Cool to room temperature before putting in the filling.
  • For the Filling:.
  • Beat cream cheese and brown sugar in mixing bowl until light and fluffy.
  • Beat in the cream, cornstarch, bourbon and vanilla.
  • Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl ans whisk until smooth.
  • Add to the cream cheese mixture and beat until smooth. Spoon over the cooled crust.
  • Bake at 350 for 50 minutes or until the center is set.
  • Cool to room temperature. Chill, covered in the refridgerator.
  • Place on a serving plate and remove sides os springform pan.

Nutrition Facts : Calories 476.1, Fat 30.7, SaturatedFat 18.6, Cholesterol 174.3, Sodium 357.3, Carbohydrate 37.8, Fiber 0.8, Sugar 22.5, Protein 8.8

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING



Pumpkin Cheesecake with Bourbon-Sour Cream Topping image

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Categories     Gourmet     Thanksgiving     Fall     Dessert     Cheesecake     Pumpkin     Cream Cheese     Sour Cream     Pecan     Bourbon     Mixer     Bake     Kid-Friendly     Potluck     Small Plates     Holiday 2018

Yield 12-16 servings

Number Of Ingredients 25

For the crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish

Steps:

  • Make the crust:
  • In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
  • Make the filling:
  • In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
  • Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
  • Make the topping:
  • In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
  • Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

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