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Are you looking for an indulgent and delectable dessert to serve over the holidays? If so, this Pumpkin Cheesecake with Bourbon Cream is just what you need.
This sweet treat will tantalize your taste buds, thanks to its combination of creamy pumpkin cheesecake on a crumbly graham cracker crust topped with a luscious bourbon cream.
Gather all your ingredients! graham cracker crumbs gingersnap cookies brown sugar cream cheese eggs pumpkin puree vanilla extract light brown sugar sugar sour cream spices bourbon
For the crust, mix together the following ingredients: graham cracker crumbs, finely ground ginger snaps, 1 TBSP brown sugar, melted unsalted butter.
Press crumb mixture into the bottom of a 9 inch spring form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
Pumpkin holds a lot of water, so in order to make the cheesecake more firm you need to drain some of that water. Layer 6 or 7 plain white paper towels and spread the pumpkin over the paper towels.
After draining the pumpkin, beat together cream cheese and 2/3 cup brown sugar in large mixer bowl until fluffy. Beat in eggs and pumpkin then add remaining spices, salt and vanilla.
Pour your filling on top of crust. In order to keep the oven "moist" fill a separate cake pan or bowl half way with water and place on the bottom rack of your oven.
BAKE for 55 to 60 minutes or until edge is set. Let cool for 1 hour, then cover and place in the refrigerator overnight.
For the Bourbon Cream topping: whisk together the sour cream, sugar, and Bourbon with a hand mixer. Pour on top of chilled pumpkin cheesecake, or serve on the side.
Serve it up for dessert with some coffee and wow your dinner guests!
Head to the blog for the full list of ingredients and instructions for this Pumpkin Cheesecake recipe!
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