fbpx Skip to main content

Bourbon Pumpkin Cheesecake

Prep Time20 minsCook Time55 minsCategory
Spirit
 Cody Road Bourbon
Ingredients
For Crust:
  cup ginger snap cookie crumbs or gram cracker crumbs
 ½ cup pecans (1 3/4 ounces), finely chopped
 ¼ cup packed light brown sugar
 ¼ cup granulated sugar
 ½ stick butter
For Filling:
 1 ½ cups canned solid-pack pumpkin
 3 large eggs
 ½ cup packed light brown sugar
 2 tbsp heavy cream
 3 tbsp MRDC Cody Road Bourbon
 ½ cup granulated sugar
 1 tbsp cornstarch
 1 ½ tsp cinnamon
 ½ tsp freshly grated nutmeg
 ½ tsp ground ginger
 ½ tsp salt
 3 (8 oz) packages cream cheese, at room temperature
Directions
Make crust:
1

Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

2

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.

3

Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

Make filling and bake cheesecake:
4

Put oven rack in middle position and preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, and Cody Road Bourbon in a bowl until combined.

5

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

6

Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

7

Reduce speed to medium, then add pumpkin mixture and beat until smooth.

8

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
Bake until center is just set, 50 to 60 minutes.
Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping:
9

Whisk together sour cream, sugar, and Bourbon in a bowl, then spread on top of cheesecake and bake 5 minutes.

10

Cool cheesecake completely in pan on rack, about 3 hours.

11

Chill, covered, until cold, at least 4 hours.

12

Remove side of pan and bring to room temperature before serving.

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
For Crust:
  cup ginger snap cookie crumbs or gram cracker crumbs
 ½ cup pecans (1 3/4 ounces), finely chopped
 ¼ cup packed light brown sugar
 ¼ cup granulated sugar
 ½ stick butter
For Filling:
 1 ½ cups canned solid-pack pumpkin
 3 large eggs
 ½ cup packed light brown sugar
 2 tbsp heavy cream
 3 tbsp MRDC Cody Road Bourbon
 ½ cup granulated sugar
 1 tbsp cornstarch
 1 ½ tsp cinnamon
 ½ tsp freshly grated nutmeg
 ½ tsp ground ginger
 ½ tsp salt
 3 (8 oz) packages cream cheese, at room temperature

Directions

Directions
Make crust:
1

Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

2

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.

3

Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

Make filling and bake cheesecake:
4

Put oven rack in middle position and preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, and Cody Road Bourbon in a bowl until combined.

5

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

6

Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

7

Reduce speed to medium, then add pumpkin mixture and beat until smooth.

8

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
Bake until center is just set, 50 to 60 minutes.
Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping:
9

Whisk together sour cream, sugar, and Bourbon in a bowl, then spread on top of cheesecake and bake 5 minutes.

10

Cool cheesecake completely in pan on rack, about 3 hours.

11

Chill, covered, until cold, at least 4 hours.

12

Remove side of pan and bring to room temperature before serving.

Bourbon Pumpkin Cheesecake
This website uses cookies for analytics, personalization and advertising. To learn more, please read our privacy policy. By continuing to browse, you agree to our use of cookies.
Mississippi River Distilling Company

Are you 21 or older?

Yes No