• 5e4dc34fff5964f28980522c9392895e

Pumpkin Cheesecake

I usually add a couple of tablespoons of maple syrup to the filling, and one to the topping, to give it that yummy maple flavor. You can also garnish with toasted sliced almonds.

Prep
Cook
Serves 12people
Ingredients
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
1/2
stick (1/4 cup) unsalted butter, melted and cooled
FILLING
1 1/2
cups 1/2 cups solid pack pumpkin (not pumpkin pie filling)
3
large eggs
1 1/2
tsp 1/2 teaspoons cinnamon
1/2
tsp freshly grated nutmeg
1/2
tsp ground ginger
1/2
tsp salt
1/2
cup firmly packed light brown sugar
three 8-ounce packages cream cheese, cut into bits and softened
1/2
cup granulated sugar
2
tbs heavy cream
1
tbs cornstarch
1
tsp vanilla
1
tbs bourbon liqueur or bourbon if desired
TOPPING
2
cups sour cream
2
tbs granulated sugar
1
tbs bourbon liqueur or bourbon, or to taste
16
pecan halves for garnish
Directions
1.
Make the crust-
2.
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.
3.
Make the filling-
4.
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.
5.
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.
6.
Make the topping-
7.
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.
8.
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 almonds.

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