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 BOURBON CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h55m
Yield 1 (9-inch) cheesecake
Number Of Ingredients 17
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
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
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 BOURBON
This can also be made without the bourbon but it IS better with it. This cheesecake is very light and fluffy and not dense it has an extreme flavor, you will get many rave reviews when you serve this at your next dinner. When serving on plate drizzle with caramel sauce or a dollop of whipped cream. This is an outstanding and easy to make cheesecake, one you will be proud to serve. If you like an extreme spice flavor increase the cinnamon, nutmeg and ginger by 1/2 teaspoon. Just a hint... If you don't want to purchase a full bottle of bourbon, just purchase those little small about 1/3-cup bottles, the kind that they serve on airplanes, anywhere that wine or whiskey is sold, and use it for this recipe, it really kicks up the flavor big time! Plan ahead or a day before this cheesecake needs to chill for a minimum of 6 hours or overnight. I lightly drizzle my caramel sauce over the cheesecake slices (recipe#78088) when serving on plates, or dollup with whipped cream.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 6h50m
Yield 12-14 serving(s)
Number Of Ingredients 18
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!).
Nutrition Facts : Calories 485, Fat 33.2, SaturatedFat 17.2, Cholesterol 132.7, Sodium 468.6, Carbohydrate 37, Fiber 1.9, Sugar 30.7, Protein 6.2
PUMPKIN CHEESECAKE
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
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.
CHOCOLATE PUMPKIN CHEESECAKE
Fluffy cheesecake with a graham cracker, cocoa, and chocolate crust. Decorate with chocolate chips or melted chocolate, and see Allrecipes' Cheesecake Tips for more serving instructions and garnish ideas.
Provided by zippyejb
Categories Fruits and Vegetables Vegetables Squash
Time 5h40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a springform pan with aluminum foil.
- Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food processor and pulse to fine consistency. Press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until lightly browned and toasted, about 15 minutes.
- Remove crust from oven and spread chocolate chips in a single layer over the crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
- Beat cream cheese in a large bowl with an electric mixer until light and fluffy, scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup sugar, vanilla extract, and maple extract; add pumpkin puree and beat to combine. Add eggs, one at a time, mixing until incorporated and scraping the bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until well distributed.
- Pour filling over cooled crust. Place pie pan in a baking dish and gently pour boiling water into the baking dish to come half-way up sides of the springform pan.
- Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to room temperature in the oven with the door open, about 1 hour. Refrigerate until completely chilled, about 2 hours.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 52 g, Cholesterol 100.3 mg, Fat 23.9 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 14.1 g, Sodium 313.3 mg, Sugar 40.7 g
PUMPKIN CHEESECAKE WITH BOURBON SOUR CREAM TOPPING
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
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.
SPICED PUMPKIN CHEESECAKE WITH BROWN SUGAR & BOURBON CREAM
Posted for safekeeping. This is from America's Test Kitchen, and according to my co-worker it's not only the best pumpkin cheesecake recipe he's ever had, but also the best cheesecake period. "Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be make up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on it's own, bu the Brown Sugar and Bourbon Cream is a grand addition" Also want to note, don't let the number of steps scare you off, most of them indicate technique, not actual extra steps as is the way of America's Test Kitchen.
Provided by I Cook Therefore I
Categories Cheesecake
Time 2h
Yield 1 9-inch cake, 12-16 serving(s)
Number Of Ingredients 24
Steps:
- For the Crust:.
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
- Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
- Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
- Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
- Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
- Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
- For the Filling:.
- Bring about 4 quarts of water to a simmer in a stockpot.
- Whisk the sugar, spices, and in a small bowl; set aside.
- To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
- Spread pumpkin on paper towels in a roughly even layer.
- Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
- Peel back the top layer of towels and discard.
- Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
- In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
- Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
- Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
- Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
- Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
- Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
- Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
- Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
- Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
- Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
- Cool until water is just warm, about 45 minutes.
- Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
- Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
- For the Cream Topping:.
- In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
- Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
- When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
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