Bourbon pumpkin cheesecake with pecan graham crust.

The other day Deb was bragging about a Bourbon pumpkin cheesecake with pecan graham crust recipe that she made. I decided to give it a try but of course gave it my own twist which I think made it much better. It’s best that I document it here so I can make it every holday season hence forth. Enjoy!

For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/3 bottle of Jim Beam brand bourbon whisky
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled
For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1/3 bottle of Jim Beam brand bourbon whisky
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages cream cheese, at room temperature
For topping
2 cups sour cream (20 oz)
2 tablespoons granulated sugar
1/3 bottle of Jim Beam brand bourbon whisky
Garnish: pecan halves

Pour one level cup of the Jim Beam bourbon whiskey to check quality. The great majority of the time Jim Beam makes a quality product, but because this is such an important part of this recipe be sure to test it first. Plus, it’s fun. Now would be a good time to make sure your brown sugar, graham crackers, bourbon, pecans, bourbon, and nutmeg are fresh as well.

Make crust:
Invert bottom of a 9-inch spring form pan (to create flat bottom, which will make it easier to remove cake from pan. If you can’t find one of these either fuckit or borrow one from your neighbor), then lock on side. Butter pan. Check the bourbon again to be sure it is of the highest quality, pour one level cup and drink.

Stir together crumbs, pecans, sugars, and butter in a fluffy bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust. While crust is chilling, pour 4 1/3rd cups of bourbon over a glass of ice. Drink one 1/3rd of this mixture.

Make filling and bake cheesecake:
Put oven rack in middle position of oven and preheat oven to 350°F. Remember to shut oven door. Repeat the word oven to yourself a few times and laugh about how weird of a word it is. Have another slug of bruboun.

Get out bowl. Throw togever pumpkin, brown sugar, and other stuff, and liqueur (if using) in the bowl. Whisk or whatever with a mixer until it all mixed up good. Put other stuff in bowl too. Put two leggs in bowl and pick up egg I dropped off the floor but don’t put in bowl. Drink boourb….booze from bottle, don’t measure. Stir all up with hands.

Sthir together graduated sugar, cornstuffarch, cinanimanamon, and salt and good stuff to bowl. Stir cream cheese or something with your nuts and beat with an electric mixer. Add one table. Test bourbon. Then, with a spoon of suger or somefink till smooth and creamy. Who cares. Try to grease the oven.

Pour whatever is on the counter into crust, smoothing top, then sloppily chuck it all into the oven while trying not to fall over. Slam oven door. Slug remaining. Pass out.

Cooks’ note:
Bake until center is just set, 50 to 60 minutes, or whenever you wake up. Transfer to rack and cool 5 minutes.
Baked cheesecake can be chilled, covered, up to 2 days.
Makes 12 to 14 servings.

2 thoughts on “Bourbon pumpkin cheesecake with pecan graham crust.”

  1. Admittedly, I had my own little twist, as can be expected: boubon for the cake, bourbon for me; bourbon for the topping, bourbon for me, bourbon for me, bourbon for me, and then I forgot to put it in the refridgerator overnight. 🙂

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