Bourbon Ball Cheesecake Recipes

BOURBON PEACH STREUSEL CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 3.
• Bake the crust for 10 minutes, then set aside to cool. 4.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside. 5.
• Reduce oven temperature to 300°F (148°C). 6. T
• make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer. 7. B
• ke the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces. 8. I
• a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 9. A
• d sour cream and mix on low speed until well combined. 10.
• dd bourbon and mix on low speed until well combined. 11.
• dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside. 12.
• n another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside. 13.
• dd about 1/4 of the cheesecake filling to the crust to make a thin layer. 14.
• et aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches. 15.
• our remaining cheesecake batter evenly over the peaches. 16.
• lace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes. 17.
• urn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you'll release the heat. 18. Re
• ove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later. 19. Pl
• ce the cheesecake back in the oven with oven door closed and leave for another 15 minutes. 20. Cr
• ck oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 21. Re
• ove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. 22. Wh
• n the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 23. To
• make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form. 24. Pi
• e a shell border around the edge of the cheesecake. I used Ateco tip 844. 25. Sp
• inkle remaining baked streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

PUMPKIN BOURBON CHEESECAKE

Steps:

• Topping:
• 1 cup sour cream
• 1 teaspoon bourbon whiskey
• 1 teaspoon sugar
• For the crust: Preheat oven to 350 degrees F.
• Butter a 9-inch springform pan and line the bottom and sides with parchment paper.
• Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
• Turn the oven down to 300 degrees F.
• For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
• Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.
• Increase oven temperature to 350 degrees F.
• For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
• Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

BOURBON BALL CHEESECAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter, flour, and sugar in the bowl of a food processor and process until it becomes a smooth ball of dough. Place the dough in an 8-inch springform pan. Press with your fingers over the bottom and slightly up the sides. Prick the dough all over with a fork.
• Bake in the preheated oven until golden, about 5 minutes. Remove and set aside to cool to room temperature, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• While the crust cools, beat cream cheese and sugar in a large bowl with an electric mixer until fluffy and smooth. Add eggs and beat for about 1 minute. Add heavy cream, bourbon, and vanilla extract and beat until smooth. Pour into the cooled crust.
• Bake in the preheated oven for 45 minutes. Reduce the oven temperature to 275 degrees F (135 degrees C) and continue to bake until set, 20 to 30 minutes more. Turn the oven off, crack open the door, and keep cheesecake inside for at least 30 minutes. Chill for 1 hour.
• Mix hot fudge topping and bourbon together right before serving. Drizzle over the cheesecake and serve.

CHEESECAKE BALLS

Steps:

• Use a small cookie scoop or a rounded tablespoon to make balls out of the leftover cheesecake. After you scoop out the balls, roll them in your hands to make the rounds neater. Place on a parchment-lined baking sheet and insert a lollipop stick in the top of each. Squeeze the cheesecake around the base of each lollipop stick to ensure it will stay put. Pop into the freezer for 1 full hour.
• Set up a double boiler by bringing a medium saucepan of water to a simmer. Place a small bowl over the top, making sure the bottom doesn't touch the water. Add the candy melts to the bowl and stir until smooth and melted. Stir in the vegetable oil until smooth.
• Quickly dip the cheesecake balls into the melted chocolate and twirl to coat. You may need a knife to help cover the balls. Sprinkle the cheesecake balls before the chocolate dries with your choice of chopped candy, peanuts or toffee brickle and place back on the baking sheet. Refrigerate to set up, about 5 minutes.