With the crisp Fall weather here, it's time for all the delicious Fall favorite treats! I love all things pumpkin, but I needed to add a new recipe to my usual lineup. So after searching high and low, from the Internet to good old-fashioned cookbooks, I came across this delicious Pumpkin and Bourbon Cheesecake recipe. The original recipe comes from Epicurious, but I changed the recipe slightly to make an organic version. This cheesecake was such a hit with my family and friends that I will be making it again!Makes 12 to 14 servings
IngredientsFor crust 1 1/2 cup organic graham cracker crumbs 1/4 cup packed organic light brown sugar 1/4 cup granulated organic sugar 1/2 stick (1/4 cup) organic unsalted butter, melted and cooled For filling 1 can (15 oz) organic pumpkin 3 large organic eggs 1/2 cup packed organic light brown sugar 2 tablespoons organic half and half 1 teaspoon organic vanilla 1 tablespoon bourbon liqueur or bourbon 1/2 cup granulated organic sugar 1 tablespoon organic cornstarch 1 1/2 teaspoons organic cinnamon 1/2 teaspoon freshly grated organic nutmeg 1/2 teaspoon ground organic ginger 1/2 teaspoon organic salt 3 (8-ounce) packages organic cream cheese, at room temperature For topping 2 cups organic sour cream (20 ounces) 2 tablespoons granulated organic sugar 1 tablespoon bourbon liqueur or bourbon
PreparationCrust: Stir together crumbs, sugar, and butter. Press in a single layer on the bottom and up sides of a springform pan. Chill in the freezer for at least 15 minutes. Filling: Put oven rack in middle position and preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. Make topping: Whisk together sour cream, sugar, and liqueur in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Enjoy this yummy Fall dessert!