Pumpkin Cheesecake with Bourbon-Sour Cream Topping
Filling
Preheat oven to 350F (rack in middle position).
In electric mixer, beat room-temperature cream cheese until soft. Mix sugar and spices together, and then add slowly to mixer until blended into cream cheese. Beat in eggs one at a time. Beat in pumpkin and vanilla.
Pour into graham cracker crusts. (I used prepared 8-inch crusts, and this recipe filled three of them; if you use a springform pan, this might fill only the one pan. Results vary, y'know. Caveat lector.)
Bake 50-55 minutes. (Leave oven on for entire baking period. My plain cheesecake recipe calls for turning off the oven after 15 minutes, then leaving the cheesecakes in the unopened oven for 30-45 minutes more; however, all the pumpkin cheesecake recipes I consulted agree on the necessity of leaving the oven on. It seems to have worked out as hoped.)
Cool.
Top with bourbon sour cream sauce and chill in fridge for at least 6 hours.
**I've based this on my mother's cheesecake recipe with reference (for the pumpkin and spices) to several recipes archived at http://www.epicurious.com/.
- 4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 large eggs
1 15-ounce* can pure pumpkin (*my can was over 20 ounces; I used most but not all of it)
1 teaspoon vanilla extract
- 3 cups sour cream** (2 cups might have been enough, but I was worried because I had 3 to top)
4-8 tablespoons granulated sugar (to taste)
2 tsp vanilla
2 tablespoons bourbon whiskey (less if you do only 2 cups s.c.? needs to hold consistency)
Preheat oven to 350F (rack in middle position).
In electric mixer, beat room-temperature cream cheese until soft. Mix sugar and spices together, and then add slowly to mixer until blended into cream cheese. Beat in eggs one at a time. Beat in pumpkin and vanilla.
Pour into graham cracker crusts. (I used prepared 8-inch crusts, and this recipe filled three of them; if you use a springform pan, this might fill only the one pan. Results vary, y'know. Caveat lector.)
Bake 50-55 minutes. (Leave oven on for entire baking period. My plain cheesecake recipe calls for turning off the oven after 15 minutes, then leaving the cheesecakes in the unopened oven for 30-45 minutes more; however, all the pumpkin cheesecake recipes I consulted agree on the necessity of leaving the oven on. It seems to have worked out as hoped.)
Cool.
Top with bourbon sour cream sauce and chill in fridge for at least 6 hours.
**I've based this on my mother's cheesecake recipe with reference (for the pumpkin and spices) to several recipes archived at http://www.epicurious.com/.