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Gluten Free Bourbon Pumpkin Cheesecake

November 3, 2014

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It’s been awhile since I’ve posted on MSC and this is the perfect recipe to come back to. Wow. So good. We’ve been on a cheesecake kick over here at casa Cabarcas-Smith. I’m planning on making a cheesecake for my birthday later this week, and I’m tempted to just make this one again because it was so. good. It’s not hard, but there are quite a few steps — make the crust, let it cool, make the cake, make the topping. It’s worth it. I’ll keep you posted on the birthday cake. For now, enjoy this one. Make it for thanksgiving or just because.

A few pointers:

* I didn’t put on all of the topping when I made this and wished I had. When it bakes it soaks into the cake… just use the whole TWO CUPS of sour cream. Whatever. This dessert has three blocks of cream cheese and BURBON in addition to butter, heavy cream and two kinds of sugars. This is not health food, people. Slather on the sour cream and be happy.

* Another benefit of the topping = it covers up the cracks that form on the top.

* This cheesecake is NOT coming off the bottom of the springform pan in one piece. Don’t even try it. Just serve from the pan bottom. (The greasing of the pan will help you get the individual slices off, but I would have a HEART ATTACK trying to transfer the whole thing. No. Don’t go there. 😉

* Yes, you can leave the bourbon out, but if you do, you won’t be able to shadily go to the liquor store and buy the teeny tiny bottles and put them in your purse. That’s what I did. Good times.

* Gluten free ginger snaps — I made this modification for Elias because he’s Mr. Gluten free. People loved the crust the most.

Bourbon Pumpkin Cheesecake

Serves 12

For the crust
3/4 cups gluten free gingersnaps
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup white sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled

(extra butter for greasing pan)

For the filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 T heavy cream
1t vanilla
1T bourbon
1/2 cup white sugar
1 T cornstarch
1 1/2 t cinnamon
1/2 t freshly grated nutmeg
1/2 t ground ginger
1/2 t salt
3 (8 ounce) packages cream cheese, softened

 

For topping

2 c sour cream
2 T white sugar
1 T bourbon

Garnish: pecan halves

Crust

1. Grease the bottom of a 9 inch springform pan with butter

2. Stir together cookie crumbs, pecans, white sugar, brown sugar and melted sugar until well combined. The mixture should look like wet sand. Press into the bottom and 1/2 inch up side of the pan.

3. Chill crust for 1 hour.

Filling 

1. Preheat oven to 350 degrees F

2. Whisk together, pumpkin, eggs, brown sugar, vanilla, and bourbon until combined.

3. In a separate bowl (bowl of stand mixer if you have one) stir together white sugar, cornstarch, spices and salt.

4. To the sugar mixture, add cream cheese and beat at high speed until the mixture is creamy and smooth (about 3 minutes) reduce speed to medium, add the pumpkin mixture and beat an additional minute.

5. Pour the filling into the crust, smooth the top and bake until the center is set like jello. It can wiggle a little, but shouldn’t be soupy. (50 – 60 minutes.) Leave cake to cool slightly while making the topping (leave oven on)

Topping

1. Mix together sour cream, bourbon and sugar

2. Spread on top of cake (it will look like a lot, but use all of it)

3. Bake for 5 more minutes at 350.

4. Cool cheesecake with topping in the rack for at least 3 hours. Transfer to fridge.

Serve cold or at room temperature.

 

Source: Adapted from Smitten Kitchen (one of my go to sites for awesome recipes.)

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One Comment leave one →
  1. Cyndy permalink
    November 4, 2014 7:34 am

    Sold…I’m in 🙂

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