Just in time for Thanksgiving, we hope you’ll enjoy this delicious bourbon-infused dessert!
The Donahue Family’s Bourbon Pumpkin Cheesecake
“Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake.”
– Beth Donahue, Creative Director, Good Life Family Magazine
BOURBON PUMPKIN CHEESECAKE
Adapted by the Donahues
CRUST:
3/4 cup graham cracker crumbs
1/4 cup light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
FILLING:
1 1/2 cups canned pumpkin
3 large eggs, beaten
1/2 cup light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature
TOPPING:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon
Combine the crust ingredients until well mixed. Press the crumb mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan. Chill the crust for 1 hour.
In a bowl, whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon until blended. In another bowl, mix granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add cream cheese and beat with an electric mixer on high speed until creamy and smooth, about 3 minutes. Lower the speed to medium, then mix in the pumpkin mixture until smooth.
Pour the filling into the crust, smoothing the top. Place the springform pan in a shallow baking pan and bake at 350°F until the center is set, about 50 to 60 minutes. Allow to cool on a rack for 5 minutes.
For the topping, whisk together the ingredients and spread it over the cheesecake. Bake for an additional 5 minutes. Let it cool completely in the springform pan on a rack.
Chill, covered, until cold for at least 4 hours. Remove the sides of the pan and allow to reach room temperature before serving. Garnish with pecan halves.
Watch for more holiday traditions recipes in the weeks to come!
