Comments on: bourbon pumpkin cheesecake

By: Heather

Heather — Sat, 13 Mar 2010 16:53:59 +0000

So I finally baked my first cheesecake (this one). I had a friend with me for moral support. I had not read all the directions all the way through (you had me at Bourbon) so I didn’t realize all the setting times. We started around noon on Friday, stopped at one point to make grilled cheese sandwiches and then stopped again to buy more cream cheese. I had only picked up one 8 oz package of whipped cream cheese. On the second trip we got two 8 oz packages of regular cream cheese (they didn’t have whipped). I wonder if the different types make a difference in the cake? The good news, at a few minutes before 8am this morning I had my first slice with a fresh cup of coffee. Soooo good!
PS. I have noticed that pumpkin has gone up due to the bad crops they’ve had in the last two years. I suggest buying at least 4 cans to ensure some dessert for next winter (they have a shelve life of about 2 years).
Happy St.Patricks!

By: Victoria

Victoria — Fri, 11 Dec 2009 03:09:33 +0000

Have you heard about the “pumpkin shortage” this season? I wanted to make this cheesecake (I made it last year and it was utterly AMAZING), but I could ONLY find Libby’s canned pumpkin pie mix. Any suggestions on how to substitute that for the canned pumpkin?? I’m assuming I can leave out the spices, but what about sugar? Think that will make a difference?

By: Daryl

Daryl — Wed, 02 Dec 2009 10:01:37 +0000

That crust looks amazing

By: Kathleen

Kathleen — Tue, 01 Dec 2009 02:50:31 +0000

This cheesecake is delicious. The only problem was that it made too much and I have now eaten entirely too much cheesecake in the last few days (even though I frozen half!) and shared the cheesecake with others. It is very rich and so only a small slice is required. Also I opted not to make the sour cream topping because I am not really a fan of those on cheesecakes. Instead I made a fresh bourbon whipped cream (1/2 cup heavy cream beat until soft mounds form, then 1 T sugar and then you fold in 2 1/4 tsp bourbon.) I found the recipe online and it worked beautiful and covered the crack. I would use more bourbon next time though in the cream. I will say as far as the cheesecake, I could not taste the bourbon but it was still absolutely wonderful.

Also, I attempted to follow one of the commenter’s instructions and swapped ginger snap cookies for graham crackers. Although delicious, it didn’t stay together well and was “weeping” butter when you cut it. It might have been the brand I used however because it had real crystallized ginger in it. Anyway, I would stick with the graham crust if I did it again.

Thanks so much, Deb. This cheesecake was an absolute hit. I might make a smaller one next time for the sake of my waist line however. :)

By: deb

deb — Mon, 30 Nov 2009 13:58:37 +0000

Hi Lisa — Just use milk, the most fattening variety of it you have access to. ;)

By: Lisa

Lisa — Mon, 30 Nov 2009 06:01:42 +0000

Hi Deb. I wondered if you had any suggestions for replacing heavy cream? It’s only 2T, and I know that an entire container of cream won’t get used up in my apt. Thanks!

By: Rebecca

Rebecca — Fri, 27 Nov 2009 22:11:20 +0000

I don’t have a springform pan, so used a glass 8×8 baking dish lined with foil. I cut the foil extra long so there would be tabs I could use to pull the whole thing out after it had been refrigerated. It worked pretty well, except that I had a bit too much cheesecake filling for the pan and the foil stuck to the pan a little (I think some of the butter from the crust leaked through the foil) but I got the cheesecake out in one piece and it was delicious. Also, I didn’t use the sour cream topping (I baked it in a water bath so there were no cracks), so if you plan to use the topping you will definitely need a pan bigger than 8×8.

By: Heather

Heather — Fri, 27 Nov 2009 18:41:33 +0000

I just made this for Thanksgiving and it was a big hit!! Everyone loved it and I will be adding it to my holiday tradition. THANK YOU!

By: Shelley

Shelley — Fri, 27 Nov 2009 17:59:56 +0000

I bookmarked this cheesecake a few months back and patiently waited for Thanksgiving to arrive. This was my first attempt at cheesecake and I followed your instructions exactly and it came out perfectly! I candied some pecans with some left over bourbon and sugar and cinnamon, then chopped them really well and sprinkled them over the top instead of the plain pecan halves. This really added an awesome flavor and a nice crunch. So thankful for all of your wonderful recipes!!

By: Susan

Susan — Fri, 27 Nov 2009 06:10:33 +0000

I made this cheesecake yesterday for Thanksgiving and it was perfect. We loved it and everyone of our guests just raved about it. I was also a little unsure about the jiggle, but it didn’t have the appearence of sloshing under the top skin that formed, so I took it out to top it. In my haste to get it done, I forgot to let it rest before putting the topping on. If that weren’t enough, I didn’t have enough sour cream, so I used some mascarpone cheese and added some heavy cream to it to make up the difference! It was thicker than all sour cream would have been so it was a little difficult getting it on the jiggly cake. It worked in spite of me! Thank goodness and thank you for sharing this recipe with us.