Dreamy's Delights

It's all about the food!

Pumpkin Cheesecake

on November 21, 2012

Jene doesn’t often make special requests but this year he wanted a pumpkin cheesecake. In an effort to oblige him, I dug up a recipe on epicurious.com. I’ve posted the original recipe and afterwards are all the tweaks I made lol.

Pumpkin Cheesecake with Bourbon Sour Cream Topping Gourmet | November 1990

For the crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled

For the filling
1 1/2 cups solid pack pumpkin
3 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
three 8-ounce packages cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon if desired

For the topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon, or to taste

16 pecan halves for garnish

Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.
Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Now, here’s what  I did differently… I made my own crust. 1 cup of Nilla Wafer crumbs, 1/3 cup pulverized candied ginger, 2 TB sugar and 3 TB melted butter. Mix it all together, press into the bottom of a 9″ springform pan and bake for 10 minutes.

For the cheesecake, instead of using 1/2 cup of white sugar and 1/2 cup of brown sugar, I used 3/4 cup of honey. Honey is sweeter so you use less. I also added some ground cloves because I think cloves are required.
Finally, on general census, I didn’t make the sour cream topping. So far, it’s gorgeous. I’ll take some pictures tomorrow when everything is all pretty for serving.
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