Brown Sugar Pumpkin Cheesecake with Bourbon and Toasted Walnuts

Brown Sugar Pumpkin Cheesecake with Bourbon and Toasted Walnuts requires around 1 hour and 50 minutes from start to finish. This side dish has 658 calories, 10g of protein, and 45g of fat per serving. This recipe serves 12. For $1.7 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 99 people have made this recipe and would make it again. It is brought to you by Creative Culinary. Head to the store and pick up flour, walnut pieces, gingersnap cookies, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 43%. If you like this recipe, take a look at these similar recipes: Bourbon Pumpkin Pie with Toasted Walnuts, Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust, and Salted Caramel Swirled-Pumpkin Cheesecake Bars with Brown Sugar-Graham Cracker Crust.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Mix together all ingredients in a bowl or in a processor. Pat into a 9 inch springform pan; covering both the bottom and about 1 inch on the sides.Bake at 375 degrees for 8-10 minutes Remove from oven and cool completely.Preheat oven to 325 degrees (or turn it down if baking crust and cheesecake in succession).Put the cream cheese and brown sugar in a mixing bowl and beat until until light and fluffy.Add the eggs one at a time and beat until incorporated; add the pumpkin and the bourbon and beat to combine.Combine the flour and pumpkin pie spice and whisk together. Add to the filling and beat gently until smooth.Pour the filling into the cooled crust.Do not overfill; leave about to top space. I had a bit of extra filling so just baked it in a ramekin for 'testing.'Put the pan into the preheated oven and bake for 1 hour 15 minutes or until it looks set and a toothpick inserted into the middle comes out wet but clean.Turn the heat off, crack the oven door about 4 or 5 inches. Leave the cheesecake in the oven with the door cracked open for an additional 30 minutes. This should help prevent any cracks but with this dessert it's not really an issue since the top is being covered with toasted walnuts, whipped cream and caramel. What cracks?Remove from the oven to cool completely. Once cooled, put into the refrigerator until time to serve.Fill the top with toasted walnuts and top with whipped cream.Drizzle the whipped cream with caramel sauce - salted, bourbon or otherwise!

 

Step by step:

1. Mix together all ingredients in a bowl or in a processor. Pat into a 9 inch springform pan; covering both the bottom and about 1 inch on the sides.

2. Bake at 375 degrees for 8-10 minutes

3. Remove from oven and cool completely.Preheat oven to 325 degrees (or turn it down if baking crust and cheesecake in succession).

4. Put the cream cheese and brown sugar in a mixing bowl and beat until until light and fluffy.

5. Add the eggs one at a time and beat until incorporated; add the pumpkin and the bourbon and beat to combine.

6. Combine the flour and pumpkin pie spice and whisk together.

7. Add to the filling and beat gently until smooth.

8. Pour the filling into the cooled crust.Do not overfill; leave about to top space. I had a bit of extra filling so just baked it in a ramekin for 'testing.'

9. Put the pan into the preheated oven and bake for 1 hour 15 minutes or until it looks set and a toothpick inserted into the middle comes out wet but clean.Turn the heat off, crack the oven door about 4 or 5 inches. Leave the cheesecake in the oven with the door cracked open for an additional 30 minutes. This should help prevent any cracks but with this dessert it's not really an issue since the top is being covered with toasted walnuts, whipped cream and caramel. What cracks?

10. Remove from the oven to cool completely. Once cooled, put into the refrigerator until time to serve.Fill the top with toasted walnuts and top with whipped cream.

11. Drizzle the whipped cream with caramel sauce - salted, bourbon or otherwise!

Nutrition Information:

covered percent of daily need