As Thanksgiving approaches, we are excited to share this exquisite dessert featuring a bourbon twist!
Bourbon Pumpkin Cheesecake from the Donahue Family
“Our family gatherings wouldn’t feel complete without a Bourbon Pumpkin Cheesecake.”
– Beth Donahue, Creative Director, Thewindowsclubs Magazine
BOURBON PUMPKIN CHEESECAKE RECIPE
Modified by the Donahue Family
CRUST:
3/4 cup of graham cracker crumbs
1/4 cup packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
FILLING:
1 1/2 cups canned pumpkin puree
3 large eggs, beaten
1/2 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon or bourbon liqueur
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-ounce) packages of cream cheese, softened
TOPPING:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon or bourbon liqueur
Combine the crust ingredients until well mixed. Firmly press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Chill the crust for 1 hour.
In a separate bowl, whisk together the pumpkin, eggs, brown sugar, cream, vanilla, and bourbon until smooth. In another bowl, combine the granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Beat in the cream cheese at high speed for about 3 minutes until creamy. Lower the speed to medium and carefully mix in the pumpkin blend, beating until fully integrated.
Pour the prepared filling into the crust, smoothing out the surface. Place the springform pan inside a larger baking dish and bake at 350°F (175°C) for 50 to 60 minutes or until the center is set. Allow to cool on a wire rack for 5 minutes.
To prepare the topping, whisk the topping ingredients together. Spread evenly over the cheesecake and return to the oven for an additional 5 minutes. Let the cheesecake cool completely in the pan on a wire rack.
Refrigerate, covered, until thoroughly chilled, at least 4 hours. Remove the sides of the springform pan and allow to reach room temperature before serving. Optionally, garnish with pecan halves.
Stay tuned for more festive recipes as the holiday season unfolds!
