Bourbon Pumpkin Cheesecake
Author/Submitted by: Recipe from Debra Gilson, Pastry Chef at Loring Cafe in Minneapolis, Minnesota
(1 stick) softened
packed light brown sugar
freshly ground nutmeg
Roll the dough into a circle 11 inches in diameter and 1/4 inch thick on a lightly floured surface. Cut into a 9 inch circle and fit into a 9 inch springform pan. Prick all over with a fork. Bake at 350 degrees for 15 minutes or until light brown. Cool to room temperature.
For the filling, beat the cream cheese and brown sugar in a mixing bowl until light and fluffy. Beat in the cream, cornstarch, bourbon and vanilla, scraping the side of the bowl frequently.
Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl and whisk until smooth. Add to the cream cheese mixture and beat until smooth. Spoon over the cooled crust.
Bake at 350 degrees for 50 minutes or until the center is set. Cool to room temperature. Chill, covered, in the refrigerator. Place on a serving plate and remove the side of the springform pan.
For the crust, mix the flour and sugar in a mixing bowl. Add the butter and eggs and mix well with hands. Shape into a ball and chill, wrapped in plastic wrap, for 15 minutes.