There are a few things in life that are absolutely necessary to own to keep life running smoothly:
That little black dress
A spare gift in the closet for that uh-oh, I forgot moment
A stock-pile of canned pumpkin puree to get you through until next turkey day
And a splash of bourbon in your cheesecake.
I’m telling ya, these things collectively have gotten me out of some hot water.
And I don’t like HOT water, my skin is sensitive.
I made this cheesecake for a few Thanksgivings and let me tell you, it was nothing short of ridiculously well received. The bourbon and pumpkin are great partners in crime while the sour cream layer, which I realize just made some of you squirm, finishes this creamy-dreamy cheesecake off on a sweet note.
Bourbon Pumpkin Cheesecake
Adapted from Gourmet, November 2003 via Smitten Kitchen
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 ounce), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups canned solid-pack pumpkin puree (not pie filling)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional, I usually up it to 2 TBSP)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, at room temperature
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)
Garnish: pecan halves
Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
Cool cheesecake completely in pan on rack, about 3 hours.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Do ahead: Baked cheesecake can be chilled, covered, up to 2 days.