Pumpkin Cheesecake With Bourbon Sour Cream Topping Recipes

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PUMPKIN BOURBON CHEESECAKE



Pumpkin Bourbon Cheesecake image

Provided by Food Network

Categories     dessert

Time 4h55m

Yield 1 (9-inch) cheesecake

Number Of Ingredients 17

1 cup finely chopped pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
1 1/2 cups pumpkin puree*
1/2 cup brown sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1 1/2 pounds deli-style cream cheese
1/2 cup maple syrup
2 tablespoons bourbon whiskey
1/8 cup sour cream

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.

PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING



Pumpkin Cheesecake with Bourbon-Sour Cream Topping image

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Categories     Gourmet     Thanksgiving     Fall     Dessert     Cheesecake     Pumpkin     Cream Cheese     Sour Cream     Pecan     Bourbon     Mixer     Bake     Kid-Friendly     Potluck     Small Plates     Holiday 2018

Yield 12-16 servings

Number Of Ingredients 25

For the 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
4 tablespoons unsalted butter, melted and cooled
For the filling:
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 (8-ounce) packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired
For the topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste
16 pecan halves for garnish

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.

PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING



Pumpkin Cheesecake with Sour Cream Topping image

Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It's one less thing you'll have to make on the big day. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 23

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs, room temperature, lightly beaten
SOUR CREAM LAYER:
2 cups sour cream
1/3 cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon
OPTIONAL TOPPINGS:
Caramel sundae syrup
Chocolate syrup
Whipped cream
Chocolate curls
Ground cinnamon

Steps:

  • In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Remove sides of pan. Let stand at room temperature 30 minutes before slicing. If desired, serve with toppings.

Nutrition Facts : Calories 329 calories, Fat 18g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 189mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE BOURBON PUMPKIN CHEESECAKE



Chocolate Bourbon Pumpkin Cheesecake image

Red Hot Holiday Trends - Just when you thought cheesecake couldn't get any more delicious, we added a flavorful update from the bar: a generous shot of bourbon and a few dashes of aromatic bitters. The perfect end to a special meal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h35m

Yield 16

Number Of Ingredients 18

2 cups gingersnap cookie crumbs (35 to 40 cookies)
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1/4 cup Gold Medal™ all-purpose flour
4 eggs
4 tablespoons bourbon
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons aromatic bitters
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
3/4 cup semisweet chocolate chips, melted
1/2 cup caramel topping
2 teaspoons bourbon
Dash aromatic bitters
Toasted pecans, if desired

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.

Nutrition Facts : Calories 470, Carbohydrate 47 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 1 g

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE



Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce image

Categories     Bourbon     Cheese     Nut     Bake     Thanksgiving     Cream Cheese     Pecan     Spice     Pumpkin     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 27

Crust:
1 1/2 cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
Filling:
3 8-ounce packages cream cheese
1 1/4 cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
1 15-ounce can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Large pinch of salt
Sauce:
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tablespoons (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 teaspoon salt
3 to 4 tablespoons bourbon
1 1/2 cups pecans, toasted, cooled

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 SOUR CREAM TOPPING



Pumpkin Cheesecake with Sour Cream Topping image

Sweet and traditional pumpkin cheesecake with a sour cream topping.

Provided by Christine

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h5m

Yield 14

Number Of Ingredients 15

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup packed brown sugar
1 (15 ounce) can solid pack pumpkin
2 tablespoons cornstarch
1 ¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 (5 ounce) can evaporated milk
2 eggs
2 cups sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  • Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan.
  • Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes.
  • Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet.
  • Bake in preheated oven until center is almost set, 55 to 60 minutes.
  • Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight.
  • Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 38.2 g, Cholesterol 108.3 mg, Fat 30.5 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 18.5 g, Sodium 343.6 mg, Sugar 28.7 g

PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING



Pumpkin Cheesecake With Bourbon Sour Cream Topping image

Make and share this Pumpkin Cheesecake With Bourbon Sour Cream Topping recipe from Food.com.

Provided by Poll_of_the_Purple_

Categories     Cheesecake

Time 55m

Yield 12 serving(s)

Number Of Ingredients 22

3/4 cup graham cracker crumbs or 3/4 cup crumbled ginger snaps
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
24 ounces cream cheese, cut into bits and,softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, if desired
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or 1 tablespoon Bourbon, to taste
16 pecan halves, for garnish

Steps:

  • Make the crust:.
  • In a bowl combine the 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.

PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM



Pumpkin Cheesecake With Bourbon-Spiked Cream image

Provided by Emeril Lagasse

Categories     dessert

Time 1h55m

Yield 12 servings

Number Of Ingredients 20

1/2 teaspoon ground cinnamon
1/2 cup all-purpose flour
Pinch of salt
1 teaspoon pure vanilla extract
2 cups canned pure pumpkin
For the toppings:
2 cups sweetened whipped cream
Dash of bourbon
3/4 cup half-and-half
1 tablespoon unsalted butter
8 ounces semisweet chocolate chips (1 1/3 cups)
1/4 teaspoon pure vanilla extract
For the cheesecake:
1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)
1 cup pecans, ground
1 stick unsalted butter, melted
2 pounds cream cheese, cubed and softened
1 cup packed light brown sugar
6 large eggs
1/2 cup heavy 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.

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BOURBON-BLESSED PUMPKIN CHEESECAKE - CULINARY ORACLE
2020-05-26 While cake is cooling, make the topping by whisking together the sour cream, sugar, and bourbon. Spread the topping on the cake filling, smoothing to an even finish. Put cake into the oven for another 5 minutes. Remove the cake from the oven (you can turn that off now) and let the cake cool completely for at least 3 hours.
From culinaryoracle.com


EASY PUMPKIN CHEESECAKE WITH BOURBON CREAM - THE TRAVEL BITE
For the Bourbon Cream topping: whisk together the sour cream, sugar, and Bourbon with a hand mixer. Pour on top of chilled pumpkin cheesecake, or serve on the side. Pour on top of chilled pumpkin cheesecake, or serve on the side.
From thetravelbite.com


PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING
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 ...
From bigoven.com


BOURBON PUMPKIN CHEESECAKE - SOUTHERN GRACE KITCHEN
2021-12-01 Directions. Preheat oven to 325 degrees F. Spray the bottom and sides of a 9-inch springform pan with non-stick cooking spray. In a food processor, pulse crackers, nuts, sugar, and spices until evenly ground. Transfer the crumbs to a bowl and add the melted butter and mix with a spatula until combined.
From southerngracekitchen.com


PUMPKIN CHEESECAKE WITH BOURBON & SEA SALT CARAMEL
To make crumbs, pulse gingersnap cookies, pecans, and sugar. Pour into medium bowl. Add butter and stir until well combined. Press crumb mixture onto bottom and 1 inch up side of pan.
From petalbackfarm.com


PUMPKIN CHEESECAKE WITH MAPLE BOURBON WHIPPED CREAM
2021-07-04 Gather the ingredients. Reduce the oven temperature to 200 F. The Spruce Eats / Leah Maroney. Add the softened cream cheese blocks to a large bowl. Add the dulce de leche and the sour cream and beat until smooth. Add the pumpkin pie filling, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt.
From thespruceeats.com


CHOCOLATE PUMPKIN CHEESECAKE - CAFE DELITES
2019-11-18 Heat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non stick spray. In a food processor, pulse the Oreos to form fine crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture evenly into the base with a glass jar or using your fingertips and knuckles in a fist.
From cafedelites.com


PUMPKIN CHEESECAKE WITH BOURBON-SOUR CREAM TOPPING
Bake the cheesecake in the middle of a preheated 350 degree oven for 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: 1. In a bowl whisk together the sour cream, sugar, and bourbon. 2. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 more ...
From kelseysappleaday.com


CHEESECAKE -SOUR - RECIPES - PAGE 2 | COOKS.COM
Combine crackers and butter; pat into 9-inch pie pan. Save a few crumbs for top. Mix cream cheese and sugar; add eggs, vanilla, and salt. ...
From cooks.com


PUMPKIN CHEESECAKE SOUR CREAM TOPPING – SEYHAN HOSPITAL
2022-05-30 Pumpkin Cheesecake With Bourbon Sour Cream 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 ...
From seyhanhospital.com


PUMPKIN CHEESECAKE WITH BOURBON–SOUR CREAM TOPPING
Nov 20, 2017 - The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.
From pinterest.co.uk


THE BEST BOURBON PUMPKIN CHEESECAKE - DESSERTS & DRINKS
2021-10-28 Lower the oven temperature down to 300 degrees F. In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Set aside. Using an electric mixer, beat the cream cheese until smooth. Add in the maple syrup and bourbon one at a time, mixing after each addition until smooth.
From dessertsanddrinks.com


PUMPKIN CHEESECAKE WITH SOUR CREAM TOPPING RECIPE
Keto Instant Pot Pumpkin Cheesecake With Sour Cream Topping Beauty And The Foo
From deporecipe.co


PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING RECIPE
1/2 stk unsalted butter melted and cooled (1/4 c.) pumpkin; 3 lrg Large eggs; cinnamon; 1/2 tsp freshly grated nutmeg; 1/2 tsp grnd ginger; 1/2 tsp salt; 1/2 c. firmly packed light brown sugar; Â Â three 8-oz pkgs. cream cheese cut into bits and softened; 1/2 c. granulated sugar; 2 Tbsp. heavy cream; 1 Tbsp. cornstarch; 1 tsp vanilla
From cookeatshare.com


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Top Asked Questions

How to make cheesecake with bourbon liqueur?
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.
How do you make a pumpkin cheesecake?
Make filling and bake cheesecake: Put oven rack in middle position and heat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
How do you make a cheesecake with sour cream?
Directions. 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.
How to make pumpkin liqueur?
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

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