Photography by Angus Ferguson
Food Styling by Ashley Denton
Prop Styling by Jane Hardin
First published in Wish November 2006
FOOD >> RECIPE
Pumpkin Bourbon Cheesecake
This decadent, easy-to-bake cheesecake is the perfect ending to your harvest dinner menu
Ingredients (Serves 12)
Crust |
|
| 1 | cup finely chopped pecans |
| 1/2 | cup all-purpose flour |
| 1/2 | cup brown sugar |
| 1/4 | cup graham cracker crumbs |
| 2 | tablespoons unsalted butter, softened |
| 1 | egg yolk |
Filling |
|
| 1-1/2 | cups pumpkin purée |
| 1/2 | cup brown sugar |
| 2 | eggs, beaten |
| 1/2 | teaspoon each ground cinnamon, nutmeg, ginger and salt |
| 1-1/2 | pounds deli-style cream cheese |
| 1/2 | cup maple syrup |
| 2 | tablespoons bourbon |
| 2 | tablespoons sour cream | Topping |
| 1 | cup sour cream |
| 1 | teaspoon bourbon |
| 1 | teaspoon granulated sugar |
Instructions
1. Preheat oven to 350 F. Butter an 8-inch springform pan and line bottom and sides with parchment paper.
2. Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300 F.
3. Mix pumpkin purée, brown sugar, eggs, spices and salt together in a large bowl and set aside.
4. Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.
5. Return oven temperature to 350 F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.
6. Remove from springform pan and peel away parchment paper before serving.
Nutritional information
Nutrients per serving: 484 calories, 33 g fat, 8 g protein, 39 g carbohydrates, 2 g fibre, 334 mg sodium. Excellent source of vitamin A
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Lucy Nahls writes:
This recipe was awesome, I used whiskey instead of burbon and it still turned out great. I will definetly make it again.
—posted November 6, 2006 at 1:05 p.m.
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