Pumpkin-Bourbon Cheesecake With Graham-Pecan Crust & Creme!

May 12, 2023May 12, 20230 1
Pumpkin-Bourbon Cheesecake With Graham-Pecan Crust & Creme!
in Dessert

Prep

45 min

Cook

1 hour

Ready In

5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 ounces graham crackers
3 tablespoons sugar
2 ounces pecans
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter ( melted )
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 teaspoon table salt
15 ounces pumpkin
1 1/2 lbs cream cheese ( cut into 1-inch chunks and left to soften at room temperature , about 30 minutes )
1 teaspoon vanilla extract
5 large eggs ( left at room temperature , about 30 minutes )
1 cup heavy cream
1/4 cup Bourbon
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons Bourbon

Nutrision Information

Servings Per Recipe
12-16
Calories
539
Sugar
39g
Fat
36g
The Pumpkin-Bourbon Cheesecake With Graham-Pecan Crust & Creme is the perfect dessert for the fall season. The combination of pumpkin, bourbon, and warming spices makes for a comforting and indulgent treat. The crunchy pecan and graham cracker crust provide the perfect balance of texture and flavor. This dessert is perfect for entertaining as it can be made ahead of time and stored in the fridge until ready to serve. Enjoy a slice with a cup of coffee or tea, or even a scoop of vanilla ice cream on top!

Instructions

1.Preheat the oven to 350°F.
2.Finely grind the graham crackers, sugar, and pecans in a food processor.
3.Add the ginger, cinnamon and cloves and pulse to combine.
4.Pour the melted butter over top and pulse until the crumbs are evenly moistened.
5.Press the crumb mixture into the bottom and up the sides of a 9-inch springform pan.
6.Bake the crust until fragrant and golden brown, about 15-20 minutes.
7.For the filling, whisk together the cinnamon, ginger, cloves, nutmeg, allspice, salt, and pumpkin in a small bowl.
8.Beat the cream cheese in a large bowl with an electric mixer at medium-high speed until creamy and smooth, about 3 minutes.
9.Add the granulated sugar and beat until well combined, about 1 minute.
10.Add the pumpkin mixture and beat until well combined, scraping the sides and bottom of the bowl occasionally.
11.Beat in the vanilla. Beat in the eggs one at a time, beating well after each addition.
12.Beat in the cream and bourbon until well combined.
13.Pour the batter into the crust and smooth the surface.
14.Bake until the edges are set and the center still jiggles slightly, about 1 hour.
15.Turn off the oven and let the cheesecake cool in the oven for 1 hour.
16.Remove the cheesecake from the oven and run a paring knife around the edge of the pan to loosen the cheesecake from the sides.
17.Let the cheesecake cool to room temperature.
18.For the topping, whisk together the 1 cup of heavy cream, sour cream, brown sugar, salt, and bourbon in a medium bowl until the sugar has dissolved.
19.Pour the topping over the cheesecake and smooth the surface.
20.Chill the entire cheesecake (uncovered) until set, about 3 hours or overnight.

PROS

This dessert is perfect for the fall season and has a great balance of flavors.

The use of pumpkin adds some healthy benefits to an indulgent treat.

It can be made a day ahead of time for easy entertaining.

CONS

This dessert is high in calories, sugar, and fat.

It requires several steps and some time to prepare.

HEALTH & BENEFITS

The pumpkin in this recipe adds a good source of vitamin A, potassium, and fiber.
The pecans in the crust add some protein and healthy fats.
However, this dessert should be enjoyed in moderation as it is high in calories, sugar, and fat.

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