Just in time for Thanksgiving, we hope you’ll enjoy this delicious bourbon-infused dessert!
The Donahue Family’s Bourbon Pumpkin Cheesecake
“Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake.”
– Beth Donahue, Creative Director, Good Life Family Magazine
BOURBON PUMPKIN CHEESECAKE
Adapted by the Donahues
CRUST:
3/4 cup graham cracker crumbs
1/4 cup light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
FILLING:
1 1/2 cups canned pumpkin
3 large eggs, beaten
1/2 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature
TOPPING:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon
Stir together crust ingredients until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Chill crust 1 hour.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla and bourbon until combined. In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour the filling into crust, smoothing the top. Place the springform pan into a shallow baking pan and bake at 350°F until center is just set, 50 to 60 minutes. Transfer to a rack and cool 5 minutes.
Whisk together topping ingredients. Spread on top of cheesecake and bake for 5 more minutes. Cool completely in springform pan on a rack.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Garnish with pecan halves.
Watch for more holiday traditions recipes in the weeks to come!
