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Bourbon Pumpkin Cheesecake

Author/Submitted by: Recipe from Debra Gilson, Pastry Chef at Loring Cafe in Minneapolis, Minnesota
Servings: 0
Categories: Alcohol / Cheesecakes / Desserts / Pumpkin


1 1/2  cups  flour
1/4  cup  sugar
1/2  cup  butter, (1 stick) softened
2  large  eggs, lightly beaten

24  ounces  cream cheese, softened
1  cup  packed light brown sugar
2  Tablespoons  heavy cream
1  Tablespoon  cornstarch
1/3  cup  bourbon
2  teaspoons  vanilla extract
1 1/2  cups  pumpkin, solid-pack
3  large  eggs
2  teaspoons  cinnamon
1  teaspoon  freshly ground nutmeg
1  teaspoon  ground ginger
1/2  teaspoon  salt

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.


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