I have a confession to make. I’m one of the rare people in the United States that does not like pumpkin flavored things. Pumpkin pie is the bane of my holidays, and it’s always the pie of choice at Thanksgiving and Christmas gatherings! But now, I am a changed woman. Marilyn Kretzer, editorial director of Lark Crafts, has made the most delicious cheesecake I have ever had. In fact, I am eating a piece of this delicious dessert right now, and it’s making it difficult to type.
If you want to really wow your guests this holiday season, I beg you to make this cheesecake. Even friends and family who profess to dislike all things pumpkin will be in love. I’ve persuaded Marilyn to share this with us, and I hope you enjoy it! Happy Holidays!
PUMPKIN BOURBON CHEESECAKE
by Marilyn Kretzer
one cup graham crackers crumbs
1/2 cup peacan pulverized into crumbs
1/4 cup bourbon
1/4 cup brown sugar
1/4 cup melted butter
2 1/2 lbs cream cheese
2 cups sugar
2 tsp cinnamon
1 tsp vanilla
1/2 tsp cloves
2 tablespoons bourbon
1/4 cup sour cream
2 cups pumpkin puree (either fresh or canned)
Preheat oven to 425. Melt butter. In a small food processor, grind pecans to consistency of crumbs. Do the same with graham crackers. In small bowl mix graham cracker crumbs, ground pecans, and brown sugar. Add melted butter and bourbon and mix together. Press crumb mixture into 9″ spring-form pan and bake for 8 minutes.
To make the filling, set your mixer on low and add cream cheese one bar at a time. Add sugar once all of the cream cheese has been thoroughly beaten. Increase speed of mixer for 2-4 minutes until the cream cheese and sugar mixture is light and fluffy. Add the vanilla, bourbon, cinnamon and cloves and mix for another minute. With the beater on low, add eggs one at time until thoroughly blended. Add the sour cream and continue mixing for another minute. Add pumpkin and mix for another minute. Be sure to scrape the side of the bowl throughout the process.
Wrap the bottom of spring-form pan in tin foil. Pour mixture into cooled off the crust. Place a roasting pan with one inch of water into the oven carefully, then place the cake into roasting pan.
Bake for 15 minutes at 425. Lower oven to 300 and continue baking for one hour and fifteen minutes. Turn the oven off and crack open the oven door and leave cake in over for one hour to prevent cracking. Wrap in tin foil and chill over night or for eight hours.
Either top the cake with a sprinkle of confectionery sugar, or serve with whipped cream.