Pumpkin Bourbon Cheesecake

Pumpkin dishes are a fall favorite in the south.  This particular recipe makes for a great treat at an "adult" Halloween party. 

Crust:
1/2 package Mi-Del gluten free ginger snaps
1/4 cup toasted almonds, finely chopped
6 tablespoons brown sugar firmly packed
1/8 teaspoon salt
3 tablespoons butter melted




Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar firmly packed
2 medium eggs, beaten
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
3 8-ounce blocks cream cheese, softened to room temperature
1/2 cup maple syrup
2 tablespoons bourbon
2 tablespoons sour cream

Topping:
1 cup sour cream
1 1/2 tablespoons bourbon
1/3 cup sugar
1/4 teaspoon ginger

Garnish (optional):
3 Candy Pumpkins (DO NOT EAT THESE; MAY BE PRODUCED CONTAMINATED DURING PROCESSING ON EQUIPMENT THAT ALSO MAKES WHEAT CONTAINING PRODUCTS)
1 teaspoon sugar sprinkles

Crust:
1. Preheat oven to 350 degrees Fahrenheit.

2. Butter 9 in spring form pan; line bottom & sides of pan with parchment paper. Set aside.

3. Place ginger snaps in the bowl of a food processor. Process into fine crumbs. In medium mixing bowl, combine ginger snaps crumbs. almonds, brown sugar, salt & butter. Mix well. Press mixture evenly into bottom of pan.

4. Place in pre-heated oven & bake for 10 minutes; remove & set aside on cooling rack to cool.

Filling:
1. Turn oven to 300 degrees Fahrenheit.

2. Combine pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger and salt in large mixing bowl, mix well; set aside,

3. Using an electric mixer, combine the cream cheese, maple syrup, & bourbon until smooth. Add pumpkin mixture & sour cream. Mix thoroughly. Mixture should be very smooth & creamy. Pour mixture into pan with pre-baked crust.

4. Bake 60 or 70 minutes, until center shows little to no movement when pan is tapped. Remove to cooling rack & cool completely before adding topping.

5. Remove from side of spring form pan, & peel away parchment paper. Refrigerate until ready to slice and serve.

Topping:
1. Using an electric mixer, combine sour cream, bourbon, and sugar in small bowl. Spread mixture evenly over cooled cheesecake.

2.  Refrigerate until well chilled, at least 3 hours.

Garnish (Optional):
1. Place 3 candy pumpkins in center of cheesecake.

2. Sprinkle orange sugar sprinkles over tope.

Servings: 10        Yield: 19-inch cheesecake

Total Time: 4 hours and 55 minutes

Oven Temperature: 350°F

Nutrition (per serving): 521 calories, 304 calories from fat, 34.7g total fat, 130mg cholesterol, 480.8mg sodium, 316.1mg potassium, 45.9g carbohydrates, 1.6g fiber, 40.9g sugar, 7g protein.

Recipe Type: Dessert, Gluten Free

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011


Pumpkin Bourbon Cheesecake