boone Posted October 25, 2006 Share Posted October 25, 2006 Thanksgiving is just around the corner... Here's a recipe that I am going to try for my holiday dinner table :grin: :grin: :grin: Gonna make a few "test runs" to make sure it's presentable :grin: BOURBON PUMPKIN CHEESECAKE Active time: 45 min Start to finish: 10 1/2 hr (includes chilling) click photo to enlarge For crust 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers) 1/2 cup pecans (1 3/4 oz), finely chopped 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1/2 stick (1/4 cup) unsalted butter, melted and cooled For filling 1 1/2 cups canned solid-pack pumpkin 3 large eggs 1/2 cup packed light brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 tablespoon bourbon liqueur or bourbon (optional) 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-oz) packages cream cheese, at room temperature For topping 2 cups sour cream (20 oz) 2 tablespoons granulated sugar 1 tablespoon bourbon liqueur or bourbon (optional) Garnish: pecan halves Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour. Make filling and bake cheesecake: Put oven rack in middle position and Preheat 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. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.) Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Cooks' note: Baked cheesecake can be chilled, covered, up to 2 days. Makes 12 to 14 servings. Gourmet November 2003; originally published November 1990 I found the link to this right here---->http://www.epicurious.com/recipes/recipe_views/views/108770 Bettye Jo Link to comment Share on other sites More sharing options...
scratchline Posted October 25, 2006 Share Posted October 25, 2006 Thanks, Bettye Jo. That looks fantastic. I'll definitely give it a try. Let us know how it comes out. Link to comment Share on other sites More sharing options...
shaggy Posted October 25, 2006 Share Posted October 25, 2006 1 tablespoon bourbon liqueur or bourbon (optional) optional? I think i will double the bourbon.:grin: Never had bourbon liquer. Is that the Wild Turkey stuff? I love to cook and I love cheesecake and bourbon. This sounds awesome. Let us know how yours turns out! Link to comment Share on other sites More sharing options...
FlashPuppy Posted October 25, 2006 Share Posted October 25, 2006 Yummy yummy yummy!!!! :yum: :yum: :yum: Link to comment Share on other sites More sharing options...
etohchem Posted October 27, 2006 Share Posted October 27, 2006 Well, I made this last night and it is sitting in my fridge ready to be taste tested. THANK YOU Bettye Jo!!! The batter tasted wonderful. I did make a modification, I prefer my cheesecakes with Ricotta instead of Cream cheese. My bourbon selection...Hirsch 16 gold foil, doubled up of course. Fresh cooked pumpkin from a pie pumpkin bought at a versailles farmer's market.Will report the tasting results soon.Etohchem Link to comment Share on other sites More sharing options...
boone Posted October 27, 2006 Author Share Posted October 27, 2006 Well, I made this last night and it is sitting in my fridge ready to be taste tested. THANK YOU Bettye Jo!!! The batter tasted wonderful. I did make a modification, I prefer my cheesecakes with Ricotta instead of Cream cheese. My bourbon selection...Hirsch 16 gold foil, doubled up of course. Fresh cooked pumpkin from a pie pumpkin bought at a versailles farmer's market.Will report the tasting results soon.EtohchemThanks, Truman :grin: :grin: You saved me some time and I await your response :grin: :grin: :grin: Bettye Jo Link to comment Share on other sites More sharing options...
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