Bourbon Pumpkin Cheese Cake
Serves 8
Recipe:
1 1/2 pounds cream cheese at room temperature
1/2 cup brown sugar
1 1/2 cups roasted pumpkin or canned
6 large eggs
2 tablespoons sour cream
1 teaspoon pure vanilla
1 tablespoon bourbon
1/2 cup sugar
1 tablespoon (corn or potato starch)
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
Cheesecake topping:
1 cup sour cream
2 tablespoons sugar
1 teaspoon pure vanilla
1 recipe génoise (cut to 1/4″ thick) or graham cracker crust
preheat oven to 325° and prepare an 8 by 3-Inch Round cake pan
with parchment and either the layer of génoise (as I used here) or graham cracker crust. Set aside.
