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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
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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