recipe: Pumpkin Cheesecake with Bourbon Sour Cream Topping

November 9, 2009
Comments: 13

Labeled:

Dessert, Recipes

And without further ado, the perfect fall dessert…
 
{pecan, graham cracker crust}
{bourbon sour cream topping}
{tada!}
This dessert was absolutely amazing and I have a feeling it’s going to become a fall tradition! Everyone loved and raved about it! It was just that good! Here’s the recipe:
Pumpkin Cheesecake with Bourbon Sour Cream Topping
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
  • three 8-ounce packages cream cheese,  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
Preparation

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 for three hours and then chill it, covered, for four hours. Remove the side of the pan and garnish the top of the cheesecake with the pecans. Serve close to room temperature
 
Seriously if you guys want to make an amazing dessert, that isn’t that difficult, make this one! It’s perfect. The only thing that was annoying is that it needs to sit out for 3 hours and then be refrigerated for 4..so plan accordingly! 
Last picture by Beatriz da Costa {for Gourmet} since mine didn’t do it enough justice.
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