Pumpkin Bourbon Cheesecake |
|
 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
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. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons butter, melted |
2 tablespoons sugar |
2 (8 ounce) packages cream cheese, softened |
1 1/4 cups sugar |
1 (15 ounce) can pumpkin puree (not pumpkin-pie mix) |
3/4 cup sour cream |
2 tablespoons bourbon |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
4 large eggs |
1 cup sour cream |
3 tablespoons sugar |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
|
|