Dessertsbettycrocker4.7
Chocolate Bourbon Pumpkin Cheesecake
Red Hot Holiday Trends - Just when you thought cheesecake couldn’t get any more delicious, we added a flavorful update from the bar: a generous shot of bourbon and a few dashes of aromatic bitters. The perfect end to a special meal.
👥 16 Servings⏱️ Prep & Cook: 9h 35m⏳ Prep: 40 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- whisk
- knife
📝 Preparation Steps
1
Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to ⏱️ 10 minutes or until set. Cool ⏱️ 5 minutes.
2
In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve.
(8 oz each) cream cheese, softened4 packageseggs4
3
Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
(8 oz each) cream cheese, softened4 packagesbourbon2 teaspoonsground cinnamon1 teaspoonvanilla1 teaspoon
4
To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake ⏱️ 1 hour ⏱️ 20 minutes to ⏱️ 1 hour ⏱️ 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
5
Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven ⏱️ 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack ⏱️ 30 minutes. Cover loosely; refrigerate at least ⏱️ 6 hours but no longer than ⏱️ 24 hours.
6
Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.
(8 oz each) cream cheese, softened4 packagesbourbon2 teaspoons
Nutrition Facts
calories
470
fat Content
5 1/2
serving Size
1 Serving
fiber Content
1 g
sugar Content
34 g
sodium Content
350 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
115 mg
carbohydrate Content
47 g
saturated Fat Content
15 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...