Pumpkin cheesecake with bourbon crème
Pumpkin days at Stonebridge Farm offer festive chances for soups, breads, and oh, this gorgeous cheesecake. We always carve out a special afternoon for this prep. There is plenty of opportunity for doing other things during the cooling times. To make the kitchen activities smoother and more joyful, we bake the pumpkin, make the crumbs and measure out the spices up to three days before. The ingredients and time spent here is soooo totally worth it. Instead of at the end of a full meal, we rather more enjoy itty slices with a good cup of afternoon coffee. If we are lucky enough to be invited for a holiday feast, this is our go-to favorite to offer. When we host such a gathering, we save this goodie for another time, as it requires a lot of attention. We have even been known to freeze roasted Stonebridge pie pumpkin in a jar and let fly with the cheesecake for no good reason in February.
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for the crust
- 3/4 cup ginger snap crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 stick butter, melted and slightly cooled
for the filling
- 1 1/2 cups cooked pumpkin
- 3 large eggs
- 1/2 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1/4 cup bourbon
- 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
- 24 ounces cream cheese, softened
for the topping
- 2 cups sour cream
- 2 tablespoons granulated sugar
- 1/4 cup bourbon
choice of garnish
- pecan pieces
- ginger snap crumbs
- sugar-glazed pecan halves
to make crust
- Butter a locked 9-inch springform pan.
- Combine crumbs, pecans, sugars, and butter in a small bowl. Press crumb mixture evenly onto bottom of pan and 1/2 inch up the side. Chill for one hour.
to make the filling and bake the cheesecake
- Put oven rack in middle position and Preheat oven to 350° degrees.
- Blend the pumpkin, eggs, brown sugar, cream, vanilla, and bourbon together in a food processor. Pulse several times until well combined. Empty into a bowl and set aside. Leaving behind little bits in the processor bowl will not hurt.
- Combine granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in the food processor and pulse a few times to combine. Add cream cheese and process two minutes. Add pumpkin mixture and pulse to blend thoroughly.
- Pour filling into the crust. Place pan in a shallow baking dish to catch leaks. Bake until center is barely set, 50 to 60 minutes.
- Transfer to rack and cool 5 minutes.
to make the topping
- Whisk together sour cream, sugar, and bourbon in a small bowl; spread on top of cheesecake and bake 5 minutes.
- Cool cheesecake completely in pan on a rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and garnish. Bring to room
- temperature before serving.
- Serves 10
- Cook's tips and tricks: This cheesecake is just as beautiful and scrumptious prepared in and served from a 9" x 12"-inch glass baking dish. It will survive three days in the fridge, but there will be little to save.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/