Pumpkin Bourbon Cheesecake Recipes

CHOCOLATE BOURBON PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve.
• Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
• To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
• Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
• Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING

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.

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch springform pan with 2 3/4-inch-high sides. Grind first 4 ingredients in processor until nut mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
• For filling:
• Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan.
• Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
• For sauce:
• Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
• Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

PUMPKIN CHEESECAKE WITH BOURBON

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!).

PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM

Steps:

• Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
• Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
• Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
• Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

PUMPKIN CHEESECAKE WITH BOURBON-BUTTER SAUCE

Steps:

• Heat oven to 350 degrees.
• Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
• Wrap outside of pan with heavy duty aluminum foil.
• In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
• Add 1/3 cup melted butter; stir until crumbs are well moistened.
• Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
• Bake for 10 minutes or until golden brown.
• In large bowl beat cream cheese at medium-low speed until smooth.
• Beat in 1 cup sugar until smooth.
• Add eggs one at a time, beating just until combined.
• Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
• (Do not overbeat) Pour into spring form pan.
• Place spring form pan in large shallow roasting pan or broiler pan.
• Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
• Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
• Center should be less set than edges and will move when pan is tapped.
• It should ripple as if liquid.
• Remove from oven; remove from water bath.
• Cool completely on wire rack.
• Refrigerate at least 4 hours or overnight.
• To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
• Whisk in brown sugar until mixture is smooth.
• Whisk in cream and bourbon; bring to a boil.
• Pour into medium bowl; cool completely.
• Serve with cheesecake.
• Refrigerate leftovers.