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Pumpkin Bourbon Cheesecake

Submitted by: Mary on 11/23/2003
2471 views
2.70 avg rating
202 votes
 
 
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Ingredients

CRUST:

1 1/4 C Finely chopped pecans
1/2 C Almond flour
1/2 C Brown sugar twin
1 T Butter, softened
1 Egg yolk
FILLING:

1 1/2 C Pumpkin puree (not pie mix)
1/2 C Brown sugar twin
2 Eggs, beaten
1/2 t Ground cinnamon
1/2 t Ground nutmeg
1/2 t Ground ginger
1/2 t Kosher salt
1 1/2 lbs Cream cheese
1/2 C Sugar free maple syrup
2 T Bourbon whiskey
1/8 C Sour cream

TOPPING:

1 C Sour cream
1 T Bourbon whiskey
1 T Splenda

Directions

Preheat oven to 350F degrees.



Grease 9-inch springform pan and line the bottom and sides with parchment paper.



Combine the pecans, almond flour, brown sugar twin, butter, and egg yolk together in large bowl.



Press mixture evenly onto the bottom of the springform pan.



Bake for 10 minutes. Set aside and cool.



Tunr the oven down to 300F degrees.



Combine pumpkin, brown sugar twin, eggs, cinnamon, nutmeg, ginger, and salt in large mixing bowl. Set aside.



Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the 1/8 cup of sour cream and pumpkin mixture. Pour over the pre-baked crust. Bake for 60 to 70 minutes until the center shows little to no movement when the pan is tapped. Set aside to cool.



Increase oven temperature to 350F degrees.



Combine 1 cup sour cream, bourbon, and splenda in a small bowl.



Spread over the cooled cheesecake. Bake for 10 minutes. Remove from oven and let stand for 15 minutes.



Refrigerate overnight.



Remove from springform pan and peel away the parchment paper.




Servings

16

Calories

6

Time to prepare

30 minutes

Difficulty

Easy
 

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