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 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.
ALMOST-FAMOUS PUMPKIN CHEESECAKE
What to do when you really want a recipe and a restaurant won't hand it over? At Food Network Kitchens, we try and try again until we figure it out. The Cheesecake Factory has had its signature recipes locked up tighter than a CIA brief since founder David Overton opened the original location in Beverly Hills in 1978. We asked - OK, begged - for the pumpkin cheesecake recipe, and when we couldn't get it, we ordered the real thing online and reverse-engineered this copy. Try it yourself and see how we did!
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
PUMPKIN CHEESECAKE WITH BOURBON-BUTTER SAUCE
This is the best pumpkin cheesecake I have ever had. The bourbon can be substituted for vanilla. Takes a little work but you can make it ahead so that you don't have to worry about it on Thanksgiving. A Must Try!!!!!!
Provided by Litl Irish Angel
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
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.
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 CARAMEL-BOURBON SAUCE
Categories Bourbon Cheese Nut Bake Thanksgiving Cream Cheese Pecan Spice Pumpkin Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 27
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 SPIKED CREAM
A new Thanksgiving tradition! This is a super rich and creamy treat, not for weak taste-buds! Credit goes to the king of the kitchen, Emeril.
Provided by Malriah
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Combine the crumbs, pecans and butter together.
- Mix well and press into a 12 inch spring form pan.
- In a food processor mix cream cheese until smooth.
- Add brown sugar and blend.
- Add the eggs, ONE AT A TIME, and thoroughly incorporate.
- Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
- Add pumpkin and continue mixing until smooth.
- Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
- While cake is baking,combine whipped cream and bourbon together.
- Allow cake to cool COMPLETELY before removing spring form.
- Cut and garnish with spiked cream.
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.
PUMPKIN BOURBON CHEESECAKE
Yes i know that there are other pumpkin bourbon cheesecakes on here but this one is a bit different. It is the one that my mom has been making every year for Thanksgiving since the early 90's. I love this cheesecakes flavors. I do not know where she got it from.
Provided by buzzonesbirdie
Categories Cheesecake
Time 2h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
- In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
- Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
- prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
- Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.
Nutrition Facts : Calories 301.5, Fat 19.1, SaturatedFat 11.4, Cholesterol 100.8, Sodium 198.6, Carbohydrate 27.4, Fiber 0.4, Sugar 21.8, Protein 5.2
More about "pumpkin cheesecake with bourbon food"
BEST BOURBON PUMPKIN CHEESECAKE RECIPE WITH BOURBON …
From parade.com
Servings 14Total Time 45 mins
THE BEST BOURBON PUMPKIN CHEESECAKE - DESSERTS
From dessertsanddrinks.com
5/5 (31)Total Time 5 hrs 25 minsCategory DessertCalories 450 per serving
PUMPKIN CHEESECAKE WITH BOURBON CARAMEL PECANS
From theinspiredhome.com
PUMPKIN CHEESECAKE WITH BOURBON WHIPPED CREAM …
From chatelaine.com
PUMPKIN CHEESECAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY PUMPKIN CHEESECAKE WITH BOURBON CREAM - THE TRAVEL BITE
From thetravelbite.com
10 BEST BOURBON CHEESECAKE RECIPES | YUMMLY
From yummly.com
BOURBON PUMPKIN CHEESECAKE - SOUTHERN GRACE KITCHEN
From southerngracekitchen.com
BOURBON PUMPKIN CHEESECAKE – SMITTEN KITCHEN
From smittenkitchen.com
PUMPKIN CHEESECAKE WITH MAPLE BOURBON WHIPPED CREAM - THE …
From thespruceeats.com
PUMPKIN CHEESECAKE RECIPES
From allrecipes.com
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love