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How To make Pumpkin Cheesecake with Maple/Bourbon Sauce
1 1/2 c Fine gingersnap crumbs
-(about 1/2 lb. gingersnaps) 3/4 c Chopped pecans or walnuts
6 tb Unsalted butter, melted
1/2 lb Cream cheese, at room
-temperature 1/2 c Sugar
1/2 c Lightly packed brown sugar
1 ts Cinnamon
3/4 ts Ginger
1/2 ts Ground cloves
1/2 ts Freshly grated nutmeg
1 c Unsweetened pumpkin puree,
-fresh or canned (not -pumpkin pie Filling) 5 Lg. Eggs
1/2 c Heavy Cream
Here's a cheesecake recipe I intend to try for Thanksgiving dinner. I found it in the 10/21/91 issue of New York Magazine and thought I'd share it with all of you. PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE MAPLE - BOURBON SAUCE (recipe below) Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. Make Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture, 3-4 min. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. Cut with a hot knife, and serve with maple/bourbon sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream 1/4 Vanilla Bean, split lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C. Heavy Cream Whipped Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool. Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream. Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes. Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stire until completely chilled, then fold in whipped cream.
How To make Pumpkin Cheesecake with Maple/Bourbon Sauce's Videos
PUMPKIN CHEESECAKE FAIL | Sometimes it be like that…
Sometimes the baking gods decide to frown upon us and things don't work out. So it was with this cheesecake. I have no idea how or why it ended up so weird, it just did.
Use the recipe below with discretion as it obviously didn’t work for me. Maybe you’ll have better luck…
Crust:
150g pepparkakor or graham crumbs
45g light brown sugar
50g sugar
55g butter, melted and cooled
Filling:
1 15-ounce can Libby’s pumpkin purée
3 eggs
95g brown sugar
30g cream
1 teaspoon vanilla extract
1 tablespoon whiskey
100g sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly grated ginger
1/2 teaspoon fine sea or table salt
680g cream cheese
Topping:
480g sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)
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Maple Bourbon Pumpkin Cheesecake
Maple Bourbon Pumpkin Cheesecake
Delicious is all I can say about this recipe. This cheesecake is packed full of flavor and it's silky, sweet and gluten free.
Ingredient for the cheesecake & base:
4 bricks of cream cheese (at room temperature)
4 eggs (at room temperature)
1 cup of sugar
Splash of Vanilla
2 cups of graham cracker crumbs (gluten free or not. Your choice)
2 tbsp of sugar
½ cup of melted butter (You may not need all of it)
Direction for the cheesecake & base:
1. Cream together the cream cheese, sugar and vanilla until silky smooth.
2. Add 1 egg at a time mixing for a few seconds, scrap the sides of the bowl, then add the next egg. Do this until all 4 eggs have been added. Only mix for about 1 minute to make sure the eggs are well mixed in.
3. Pour the cheesecake mixture into another bowl or large measuring cup and set it aside.
4. Make the cheesecake base. Use 2 cups of graham cracker crumbs (gluten free or not. Your choice)
5. Add 2 tbsps of sugar to the graham cracker crumbs and give it a little mix.
6. Melt ½ a cup of butter and then slowly add it to the graham crackers and mix it up just until it can be packed together.
7. Put the graham cracker crumbs in your spingform pan and pat the crumbs down. Set it aside. I think I used a 9 pan.
Ingredients for the pumpkin pie filling:
1 can of pumpkin puree
¾ cup of brown sugar
2 eggs (at room temperature and slightly beaten with a fork)
1 can of evaporated milk
¼ cup of maple syrup
2 tbsp of bourbon
¼ tsp of cardamom
1 tsp of cinnamon
½ tsp of nutmeg
½ tsp of ginger
½ tsp of cloves
⅛ tsp of salt
Direction for the pumpkin pie filling:
1. Mix the pumpkin puree, sugar, maple syrup and bourbon together. Mix, Mix, Mix. You want to make sure it's well mixed and the bourbon gets well combined so you don't get pockets of liquor when you're eating the cheesecake.
2. Add all the spices and mix well.
3. Slightly beat the 2 eggs with a fork and then add it to the pumpkin mixture and mix until combined.
4. Add the evaporated milk while the pumpkin mixture is on the mixer. Mix until well combined.
5. Pour the pumpkin pie filling into a bowl or large measuring cup.
Putting it all together:
Pre-heat the oven to 325℉ and remove the racks except for the lowest one.
If you choose to do the water bath, wrap your springform pan in tin foil ½ way up the pan, you don't want water to drip into your cheesecake. And get a larger roaster ready to put your cheesecake in.
1. Now you're going to alternate adding some cheesecake and some pumpkin pie filling to your spring foam pan.
2. You want to fill up you pan until you are about an 1 away from the top.
3. Take a knife or toothpick and give the cheesecake a little swirl.
4. Put your cheesecake in the roaster and pour some water into the roaster. You only need about an 1 - 2 of water in it.
5. Put your cheesecake into the oven and bake it for 55 minutes.
6. Soon as it's baked, turn the oven off and remove the cheesecake from the water bath and the tin foil and just leave the cheesecake in the oven until it's cooled. Hopefully yours won't turn out soggy like mine did.
7. Once it's cooled. Remove the outer ring of your springform pan and put your cheesecake in the fridge for a few hours or oven night.
Ingredients for the sauce
¼ cup of butter
¾ cup of brown sugar
2 tbsp of corn syrup (light or dark)
1 tbsp of bourbon
1 tbsp of maple syrup
¼ to ½ cup of heavy whipping cream
Direction for the sauce:
1. Over low heat, in a small sauce pan, melt the butter, sugar, corn syrup and bourbon until it simmers.
2. Slowly add the heavy whipping cream. You don't need to add the full ½ cup if you don't want to. ¼ cup of the cream will work well too.
3. Bring the mixture to a simmer for a few minutes. Remove from the heat and add the maple syrup.
4. Cool it down until it's almost cold so that it will thicken up a little bit.
Last step....This was a very long recipe!!
Cut up your cheesecake and serve it with some whipped cream and a drizzle of sauce.
I hope this recipe turns out as amazing for you as it did for me. It was a lot of work, but absolutely worth it!
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Thanksgiving Recipe: How to Make a Pumpkin Cheesecake with Bourbon Sauce
Pumpkin cheesecake, how we do it.
Bourbon Pumpkin Cheesecake
Easy Pumpkin Pie Recipe
Full of delicious pumpkin flavor, this homemade Pumpkin Pie recipe is the ultimate Thanksgiving dessert. This recipe is a classic for a reason: a no-fuss dessert with a rich and smooth filling in a tender, flaky crust. It's also perfect for making ahead! There are a lot of thanksgiving recipes that I get questions about but homemade pumpkin pie from scratch is at the top of the list so I made a new video with all my tips and tricks as well as a test of two different paking methods! And yes I included baking instructions for a from scratch, and premade pie crust. Hope you enjoy!!
RECIPE:
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Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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