Ingredients for Pumpkin Cheesecake With Bourbon Butter Sauce
- Graham Cracker Crumbs
- ¼ cup granulated sugar + 1 cup granulated sugar + ¼ cup packed light brown sugar
- Orange Zest
- Ground Nutmeg
- Unsalted Butter
- 2 (8 ounce) packages cream cheese
- 4 large eggs
- 1 cup (240g) sour cream
- 1 (15 ounce) can pumpkin puree
- Ground Cinnamon
- Ground Ginger
- ¼ teaspoon salt
- ¼ cup (50g) packed light brown sugar
- Whipping Cream
- 2 tablespoons bourbon (or vanilla extract)
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How to Make Pumpkin Cheesecake With Bourbon Butter Sauce
- Preheat oven to 350°F (175°C).
- Spray a 9-inch springform pan with non-stick cooking spray and wrap the outside with heavy-duty aluminum foil.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 1 tablespoon orange zest, and 1 teaspoon ground nutmeg.
- Add ⅓ cup (67g) melted unsalted butter and stir until crumbs are evenly moistened.
- Press the mixture firmly into the bottom and halfway up the sides of the prepared springform pan.
- Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
- In a large bowl, beat 2 (8 ounce) packages cream cheese at medium-low speed until smooth.
- Beat in 1 cup (200g) granulated sugar until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition. Do not overmix.
- Stir in 1 cup (240g) sour cream, 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, and ½ teaspoon ground nutmeg.
- Pour the batter into the prepared crust.
- Place the springform pan in a large roasting pan or baking dish.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake for 65-75 minutes, or until the edges are set and the center is just slightly jiggly. The top should appear dry to the touch.
- Remove from oven and let cool completely in the water bath. Then remove from the water bath and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- To make the bourbon butter sauce: Melt ½ cup (113g) unsalted butter in a medium saucepan over medium heat.
- Whisk in ¼ cup (50g) packed light brown sugar until smooth.
- Whisk in ¼ cup (60ml) heavy cream and 2 tablespoons bourbon (or vanilla extract).
- Bring to a simmer, stirring constantly. Cook for 1-2 minutes, or until slightly thickened.
- Pour the sauce into a bowl and let cool completely.
- Serve cheesecake slices topped with bourbon butter sauce. Refrigerate leftover cheesecake and sauce separately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
177g
Fat
115g
Carbs
17g
