adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Bourbon Pumpkin Cheesecake
Chocolate Bourbon Pumpkin Cheesecake
0 Likes
Prep Time:
40 minutes
Total Time:
9 hours 35 minutes
Bourbon and bitters-spiked cheesecake, a luxurious twist on classic dessert. Perfect ending to any meal.
Ingredients:
  • 2 cups gingersnap cookie crumbs (35 to 40 cookies)
  • 1/4 cup butter or margarine, melted
  • 4 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 4 tablespoons bourbon
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 teaspoons aromatic bitters
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3/4 cup semisweet chocolate chips, melted
  • 1/2 cup caramel topping
  • 2 teaspoons bourbon
  • Dash aromatic bitters
  • Toasted pecans, if desired
Instructions:
  • Preheat the oven to 300°F. Grease a 9-inch springform pan with shortening or cooking spray, and then securely wrap the outside bottom and sides of the pan with foil to prevent leaking. In a small bowl, combine all the Crust ingredients. Press the mixture into the bottom and about 1 inch up the side of the pan. Bake for 8 to 10 minutes or until set, then allow it to cool for 5 minutes before moving on.
  • In a large bowl, use an electric mixer to beat cream cheese until smooth and creamy without over mixing. Gradually mix in sugar, flour, and eggs one at a time on low speed until blended. Transfer half (about 3 cups) of the cream cheese mixture to a separate large bowl and set aside.
  • Mix 2 tablespoons of bourbon, pumpkin, 1 1/2 teaspoons bitters, ginger, cinnamon, and nutmeg with the cream cheese mixture until smooth. Spread over the crust. Combine 2 tablespoons bourbon, vanilla, and melted chocolate with the reserved filling and pour over the pumpkin layer in the center of the pan to create distinct layers in each slice.
  • Place a shallow pan half full of hot water on the lower oven rack to prevent cracking. Bake the cheesecake for 1 hour 20 minutes to 1 hour 30 minutes until the edges are set, but the center jiggles slightly.
  • Turn off the oven and crack the door open at least 4 inches. Let the cheesecake sit in the oven for an additional 30 minutes. Take it out and set it on a cooling rack. Keep the pan intact and gently run a knife along the edges to loosen the cheesecake. Allow it to cool in the pan for 30 minutes. Loosely cover the cheesecake, refrigerate for at least 6 hours, but not longer than 24 hours.
  • Gently loosen the cheesecake by running a knife around the side of the pan, then remove the pan's side carefully and place the cheesecake on a serving plate. Mix caramel topping, 2 teaspoons of bourbon, and a dash of bitters together. Drizzle the cheesecake with the caramel mixture, sprinkle with pecans, and refrigerate any leftovers.

Similar Recipes