Chef Christina Allen Flores has a sumptuous substitute for holiday pie with her bourbon pumpkin cheesecake recipe. The rich, creamy – and slightly boozy – dessert blends pumpkin spice and bourbon for a delectable fall bouquet. Whip together the filling and bake the whole thing in a water bath for a decadent treat.
- 1 1/2 cups graham cracker crumbs
- 3 tablespoon sugar
- 4 tablespoon butter, melted
- 12 ounces cream cheese
- 1 teaspoon dark brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon white pepper
- 5 eggs
- 2 ounces pumpkin puree
- 4 ounces heavy cream
- 1 ounce bourbon
- Preheat the oven to 350°F. In a bowl, mix the graham crumbs and sugar; blend the melted butter thoroughly into the crumbs by rubbing the mixture between your hands.
- Press the crust firmly into bottom of spring release 10” pan.
- Toast in the oven for 5 minutes. Once cool, place the spring release pan on top of aluminum foil and wrap up the sides of the pan, sealing the bottom to protect the crust from water seeping in while baking in a water bath.
- Bring the oven to 275°F. In an electric mixer with the paddle attachment, blend the cream cheese, brown sugar and spices on low speed, scraping occasionally, being sure to get to the very bottom of bowl.
- Add the eggs slowly, allowing each addition to mixed. Scrape the bowl to prevent lumps.
- Add in the pumpkin puree and blend well. Scrape the bowl.
- Add the heavy cream and bourbon and blend well. Boil a kettle of water for the water bath.
- Pour the batter over the toasted pie crust. Place the cheesecake pan, sealed with aluminum foil, into a baking dish. Add the hot water to the dish until it comes about halfway up the sides of the cheesecake pan. (Check during baking to make sure the water has not evaporated and add more hot water, if needed.) Bake in a water bath 1 hour and 45 minutes to 2 hours or until the cheesecake is set when tapped. Allow to cool completely.