Pumpkin cheesecake

Pumpkin cheesecake



  • sugar
  • sour cream - 1 c
  • large eggs - 4 item
  • firmly packed brown sugar - 1/4 c
  • whipping cream - 9 Tbsp
  • ground cinnamon - 1 tsp
  • ground allspice - 1 tsp
  • bourbon - 1/4 c
  • pecans, toasted
  • gingersnaps, crushed
  • or 1/2 stick butter - 1/4 c
  • In food processor or blender grind gingersnaps, toasted pecans, sugar and butter until sticky
  • canned pumpkin solid

How to make pumpkin cheesecake:

Preheat oven to 350°. In food processor or blender grind gingersnaps, toasted pecans, sugar and butter until sticky. Press in a 9-inch pie pan, bottom and sides.Filling:4 (8 oz.) cream cheese, softened1 2/3 c. sugar1 1/2 c. canned pumpkin (solid)9 Tbsp. whipping cream1 tsp. ground cinnamon1 tsp. ground allspice4 large eggs1 c. sour cream1/4 c. bourbon5 Tbsp. sugar Mix cream cheese and 1 2/3 cups sugar in bowl. Put 3/4 cup of mixture aside for later. Add pumpkin to cream cheese. Add 4 tablespoons whipping cream, cinnamon and spices; beat well. Add eggs one at a time until combined. Pour into pie crust. It will fill the crust all the way up. Bake until it puffs up and gets a little brown on top, about 1 hour and 15 minutes. After 1 hour, take out. Cream together remaining 3/4 cup cream cheese mixture, 5 tablespoons whipping cream, bourbon and 5 tablespoons sugar. Pour over pie and press it down on top to make even. Cook about 5 to 10 minutes more. Take out and cool. Best if you refrigerate one day ahead.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Pumpkin cheesecake
Average rating: 5 of 5, total votes: 4
Cook. Time: PT2H
Total Time: PT2H

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, vanilla
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