Pumpkin Cheesecake

Pumpkin Cheesecake

  • 9” Graham Cracker Pie Crust
  • 1 cup Pecan Pieces
  • 2 lb Cream Cheese
  • ½ cup Granulated Sugar
  • ½ cup Brown Sugar
  • 2 cups Canned Pumpkin
  • 3 Large Eggs
  • ¼ cup Heavy Whipping Cream
  • 1/16 cup Jim Beam Bourbon
  • 1 tsp Pure Vanilla Extract
  • 1/16 cup Corn Starch
  • ½ tbsp Ground Cinnamon
  • ½ tsp Salt
  • ½ tsp Ground Ginger
  • ½ tsp Nutmeg
  • 1 ½ cup Bourbon Cream Topping

Pre-heat oven to 350 degrees. Place graham crusts and pecans in food processor. Blend until nuts are finely ground and all ingredients are mixed well. Press crust on bottom of springform pan and ½ inch up sides of the pan. Refrigerate prepared crust. In mixer with paddle, blend cream cheese, sugar and brown sugar at medium speed for 4 minutes until smooth. Add pumpkin and continue mixing until well blended. Beat in eggs, cream, bourbon and vanilla until smooth. Add all other ingredients except cream topping and beat until just mixed. Pour mixture into prepared crusts. Place pan on sheet pan and bake at 350 degrees for 50 minutes or until toothpick inserted in the center comes out clean. Cool cheesecake 5 minutes, then pour cream topping on top. Chill overnight before serving.

Makes: 1 cheesecake

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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