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Bourbon Spiced Pumpkin Cheesecake Recipe

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Ingredients
  

  • Crust Ingredients
  • Purchase a ready made Graham Cracker Crust or....
  • 3/4 Cup of Graham Crackers crumbled fine
  • 1/4 Cup of Brown Sugar
  • 1/4 C Granulated Sugar
  • 1/4 C of Butter that is melted

Filling Ingredients

  • 1 1/2 C Pumpkin canned or in a carton
  • 3 Large Eggs
  • 3 8 oz packages of softened Cream Cheese
  • 1/2 Cup of Brown Sugar packed tight
  • 1 1/2 Tsp of Vanilla
  • 3 Tbsp of Bourbon
  • 1 Tbsp of Cinnamon
  • 1 1/2 Tsp of Ground Ginger
  • 1/2 Tsp of Nutmeg
  • 1 Tsp of Pumpkin Spice
  • 1 Tsp of Allspice
  • 1/2 C of Granulated Sugar

THE Final Topping

  • 1 1/2 Cups of Sour Cream
  • 2 Tbsp of Bourbon
  • 2 Tbsp of Cinnamon
  • 1 Tbsp of Sugar
  • 1 Tbsp of Vanilla
  • 2 Tablespoons of Heavy Whipping Cream
  • 1 Tbsp of Honey

Instructions
 

  • Preheat Oven to 350 Degrees Fahrenheit
  • For Crust simply crush graham crackers, and then add graham crackers, sugars, butter into the bottom of pan. Once placed in Spring pan, bake for 5 minutes, remove from oven, allow to cool and mix filling.

For Filling

  • Mix eggs, brown sugar, vanilla and bourbon together.
  • Add in Granulated sugar, Cinnamon, Ginger, Nutmeg, Pumpkin Spice & Allspice, until thoroughly blended.
  • Add in Cream Cheese
  • Add in Pumpkin
  • Beat until very smooth.
  • Pour into Cooled Prepared Crust and place this all on another pan(in case of spillover)
  • Bake for about one hour until the center is just set(mine usually splits as pictured so I know it is done.
  • Once baked, do not turn oven off, but bring cheesecake out and allow to cool for about 10 minutes. Now on to the topping layer.

For Topping

  • Mix the sour cream, sugar, whipping cream together.
  • Add In Bourbon, Vanilla, Cinnamon. and honey
  • Spread the topping across the lightly cooled baked Filling. Please note, this is not a running topping, you will need to spread it and you wan to be careful to not PULL your newly baked filling apart. A light touch will do you best.
  • Once the topping is on, bake again for 7 minutes which is just enough time to let the topping set.
  • Bring it out of oven, and allow it to cool on a cooling rack in its pan for 3 hours.
  • Once three hours passes, Cover it, and chill for an additional 5 hours before attempting to remove it from spring pan.