Bourbon Pumpkin Cheesecake
- 1 12 cups flour
- 14 cup sugar
- 12 cup butter, softened
- 2 large eggs, beaten
- 24 ounces cream cheese, softened
- 1 cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1 tablespoon cornstarch
- 13 cup Bourbon
- 2 teaspoons vanilla
- 1 12 cups solid-pack pumpkin
- 3 eggs
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg, freshly grated,
- 1 teaspoon ginger, ground
- 12 teaspoon salt
DirectionsFor the Crust:.
Mix the flour and sugar in mixing bowl.
Add the butter and eggs, mix well with hands.
Shape into a ball and chill, wrapped in plastic wrap for 15 minutes.
Roll the dough into a circle 11 inches in diameter and 1/4 inch thick on a lightly floured surface.
Cut into a 9 inch circle to fit into a 9 inch springform pan.
Prick all over with a fork.
Bake at 350 for 15 minutes or until light brown.
Cool to room temperature before putting in the filling.
For the Filling:.
Beat cream cheese and brown sugar in mixing bowl until light and fluffy.
Beat in the cream, cornstarch, bourbon and vanilla.
Combine the pumpkin, eggs, cinnamon, nutmeg, ginger and salt in a bowl ans whisk until smooth.
Add to the cream cheese mixture and beat until smooth.
Spoon over the cooled crust.
Bake at 350 for 50 minutes or until the center is set.
Cool to room temperature.
Chill, covered in the refridgerator.
Place on a serving plate and remove sides os springform pan.