Bourbon Libby's Pumpkin Cheesecake
Nutrition Info
Per serving (3 oz/84 grs)
Calories 291 (150 from fat),
Total fat 20g
Saturated fat 5g
Protein 8g
Total carbohydrate 51g (2g dietary fibre)
Sugar 41g
Cholesterol 97mg
Ingredients:
For crust:
- 1-1/2 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 (reserve a few whole nuts for garnish)
- 1/4 cup packed golden brown sugar
- 1/2 stick (4 Tablespoons) unsalted butter, melted and cooled
For filling: - 1 lb. canned Libby's solid-pack pumpkin
- 1/2 cup packed golden brown sugar
- 4 large eggs
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tablespoon bourbon liqueur or bourbon
- 1 teaspoons cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 (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
Garnish: pecan halves
Direction:
Make crust:
Blend crumbs, pecans, sugar, and butter in a bowl until combined well and looks like coarse crumbs. Press crumb mixture evenly onto bottom and 1/2- inch to 1- inch up side of an 9-inch springform pan. Chill crust, for 1 hour.
Make filling:
Put oven rack in middle position and Preheat oven to 325 degrees F.
Using an electric mixer beat cream cheese in a large bowl until smooth. Mix in sugar. Add eggs 1 at a time and beat until fluffy. Blend in cream, vanilla, liqueur, and spices, just until creamy and smooth, about 4 minutes. Reduce speed to medium, then add pumpkin and beat just until mixed and smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan, or cover bottom with aluminum foil (in case springform pan leaks).
Bake cheesecake:
Set pan in center of oven. Bake until top center is just set, about 70 - 80 minutes. Depending on oven, it may take a little longer. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make topping:
Whisk together sour cream, sugar, and liqueur 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 6 hours. Remove side of pan and bring to room temperature before serving.
Garnish:
Before serving add a few whole pecans to the top of the Bourbon Pumpkin Cheesecake in any pattern you wish.
*Options: Crust can be made of a mixture of graham cracker crumbs and gingersnap crumbs.
Note: Another version of a Bourbon Pumpkin Cheesecake can be found at Smitten's Blog
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