1990s Recipes + Menus
Bourbon Pumpkin Cheesecake
Serves12 to 14
- Active Time:45 min
- Start to Finish:10 1/2 hr (includes chilling)
November 1990
This pumpkin cheesecake is one of Gourmet's most-requested recipes. It's so good we guarantee an appreciative pause in dinner conversation.
For Crust
- 3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
- 1/2 cup pecans (1 3/4 ounces), finely chopped
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
For Filling
- 1 1/2 cups canned solid-pack pumpkin
- 3 large eggs
- 1/2 cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tablespoon bourbon liqueur or bourbon (optional)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 (8 oz) packages cream cheese, at room temperature
For Topping
- 2 cups sour cream (20 oz)
- 2 tablespoons granulated sugar
- 1 tablespoon bourbon liqueur or bourbon (optional)
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Garnish:
pecan halves
Make crust:
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Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
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Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.
Make filling and bake cheesecake:
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Put oven rack in middle position and preheat oven to 350°F.
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Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
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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.
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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. (Leave oven on.)
Make Topping:
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Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
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Cool cheesecake completely in pan on rack, about 3 hours.
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Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Cook's Note: Baked cheesecake can be chilled, covered, up to 2 days.
- Keywords
- dessert,
- cheese,
- cheesecake,
- fall,
- spirits
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