Ingredientes para Pumpkin Cheesecake With Bourbon
- Graham Cracker Crumbs
- ½ cup chopped pecans
- Sugar
- Light Brown Sugar
- Butter
- Canned Pumpkin
- 3 large eggs
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon (optional)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- Ginger Powder
- ½ teaspoon salt
- 3 (8-ounce) packages softened cream cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake With Bourbon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pumpkin Cheesecake With Bourbon
- **Make the Crust:**
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the mixture firmly into the bottom and 1 ½ inches up the sides of a 9-inch springform pan.
- Bake at 350°F (175°C) for 8 minutes, or chill for 1 hour. (Baking is recommended for a crispier crust).
- Let the crust cool completely.
- **Make the Filling:**
- Preheat oven to 350°F (175°C) and position oven rack in the middle.
- In a medium bowl, whisk together 1 (15-ounce) can pumpkin puree, 3 large eggs, ½ cup packed light brown sugar, 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and 2 tablespoons bourbon (optional).
- In a large bowl, combine 1 cup granulated sugar, ¼ cup cornstarch, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, and ½ teaspoon salt.
- Add 3 (8-ounce) packages of softened cream cheese to the large bowl. Beat with an electric mixer on high speed until creamy and smooth.
- Reduce speed to medium and gradually add the pumpkin mixture. Beat until well combined and smooth.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger, shallow baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (water bath).
- Bake for 50-60 minutes, or until the center is just set. (The edges will be set, and the center will appear slightly jiggly.)
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack for about 3 hours.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
- **Serve:** Drizzle with caramel sauce (recipe #78088) or top with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
122g
Fat
86g
Carbs
12g
