Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Bake cheesecake until center barely jiggles, 1 hour. Spread sour cream topping over cheesecake and bake 5 minutes longer. While the crust is chilling, make the pumpkin and bourbon filling. Increase oven temperature to 350 degrees F (180 degrees C). New York Cheesecake with Sour Cream Topping - Baker Becky 4. Pour sour cream topping over cheesecake. Combine with the sour cream and pumpkin mixture. Remove side of pan and bring back to room temperature before serving. Keto Instant Pot Pumpkin Cheesecake with Sour Cream ... Pumpkin Cheesecake with Bourbon Sour Cream Topping Recipe at . Make the topping: In a bowl, whisk together the sour cream, sugar and bourbon. Beat the cream cheese with a hand or stand mixer until smooth and creamy. Filling. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Scrape down the sides of the bowl. Easy Pumpkin Cheesecake Recipe with Cream Cheese Whipped ... Press mixture into bottom and 1 ½ inches up the sides of prepared springform pan. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mini Pumpkin Bourbon Cheesecakes Recipe Bake 5 minutes longer. Nutritional Facts. Blend them all together until smooth. This is the best Bourbon Pumpkin Cheesecake recipe hands down. Pumpkin Cheesecake with Sour Cream Topping - Yum Taste Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. For the topping-While the cheesecake is baking, whisk together the sour cream, sugar, and bourbon in a small bowl. Place on the lowest rack and cook until the topping is just set. Add pumpkin and milk; mix well. Beat in the sugar until combined. Pumpkin Cheesecake with Bourbon Sour Cream Topping Recipe ... For Cheesecake: With an electric mixer beat cream cheese, sugars and vanilla extract until smooth. 9. Pour over the pre-baked crust. With mixer at low speed, beat in pumpkin. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Beat in the pumpkin, sour cream, and vanilla until combined. Blend them all together until smooth. Classic cheesecake with sour cream topping easybaked. Pour 1½ cups water into the inner pot of the Instant Pot. Add flour and vanilla. Add eggs; beat on low speed just until blended. Prepare the Crust: Preheat oven to 350°F. Cool the cheesecake completely in a pan on the rack for about 3 hours. Then chill, covered for at least 4 hours and preferably overnight. Pour the pumpkin batter into the crust. Cover with plastic wrap or store in an air-tight container in the refrigerator until ready to serve, at least 4 hours, to ensure the sugar dissolves. Bake about 45 minutes or just until puffed and center is dry (do not overbake). Remove the side of the pan and garnish the top of the cheesecake with pecans. Pour the filling into the crust. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. It's great, with a subtle but unmistakable bourbon flavor, but it's lost in the pumpkin flavor. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Using an electric mixer, beat the cream cheese until smooth. Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. 1 teaspoon sugar. Remove side of pan and bring to room temperature before serving. Preheat oven to 350°F. Chill covered at least 4 hours and keep in pan until ready to serve. Place pan on a baking sheet. Cool cheesecake completely in pan on a wire rack, about 3 hours. 10. Chill, covered, until cold, at least 4 hours. Beat cream cheese until smooth. In blender, place all cheesecake ingredients. Allow natural pressure release when removing the cheesecake from the Instant Pot. Spread sour cream topping over cheesecake and bake 5 minutes longer. Bake until center is set, 50 to 60 minutes. Sometimes it pops through for just a flash of flavor, but we think it deserves more than that. Pour pumpkin . Sarah made this cheesecake a few weeks ago for a family gathering we were having. These next three ingredients will be your topping — sour cream, sugar, and Bourbon. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. This cheesecake recipe without sour cream with a graham cracker crust is very tasty. Bake in the center of the oven, on a baking sheet until the edges are firm and the center is still slightly shaky, about 20 minutes. Bake at 350° for 55-60 minutes or until center is almost set. Set aside to cool. The filling has the creamiest texture and the most amazing pumpkin spice flavor, the crust is full of sweet brown sugar and cinnamon, and the light whipped cream topping adds the utlimate finishing touch. Then place it in the refrigerator to chill overnight, or for a at least four hours. She made it a day in advance so that it had plenty of time to cool and set up properly. Cool cheesecake completely in pan on rack, about 3 hours. Set aside. Place the cheesecake pan on the center of the foil sling and place the pan and sling on top of the instant Pot rack with the handles up. Stir in the pumpkin, spices and salt. Using electric mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Cool on wire rack 10 minutes. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Mix sour cream, sugar, and bourbon and spread on cake and bake 5 minutes. Beat in the flour. It has a slightly tart contrast to the sweet pumpkin filling. In a small bowl, whisk together 1 cup of sour cream, 3 tablespoons sugar, and a pinch of nutmeg. Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Step 2. In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Pour cheesecake batter into the gingersnap crumb crust. 2-3 tablespoon bourbon 16 pecan halves for garnish. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Plus, the filling gets a nice tangy boost from the sour cream. Topping: Combine the sour cream, bourbon, and sugar together in a small bowl. I modified Gourmet's recipe , using techniques from Cook's Illustrated and based upon recommendations by the reviewers on Epicurious. Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. Directions. You can make it a lemon cheesecake by adding lemon curd or lemon juice to this homemade cheesecake recipe.You can also add other flavors like pumpkin to the cream cheese mixture to make pumpkin cheesecake.This is an easy cheesecake recipe.. Whoever gets to make the dessert is always the winner and the most . Remove side of pan and bring back to room temperature before serving. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 more minutes. Zagat Survey 1999 America's Top Restaurants (Annual) . 1 teaspoon bourbon whiskey. Topping: Combine the sour cream, bourbon, and sugar together in a small bowl. Bake at 350° for 50 minutes. Increase oven temperature to 350 degrees F (180 degrees C). Vanilla in large bowl with mixer until blended. 3. Press into the bottom of a 12-inch springform pan. Cool cheesecake completely in pan on a rack for about 3 hours. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Pour into pie plate. Let it cool in the pan on a rack for 5 minutes. Combine the pecans . . Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended. Pour into crust. Gently fold in the bourbon and sour cream. Sour Cream Topping: Combine sour cream, vanilla extract, and white sugar. Place pan on a baking sheet. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight. Pour the filling into the prepared cheesecake pans with crust to the top, smoothing the surface. Chill, covered, until cold, at least 4 hours. (And for those worried, even though I doubled the bourbon, the bourbon flavor is a very light accent.) Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes. This crave-worthy cheesecake is an absolute must-make. Carefully spread in a thin layer over the top center of the cheesecake leaving a 1-1 ½" ring of the pumpkin cheese cake on the outside. Bake the cheesecake in the middle of a preheated 350 degree oven for 50-55 minutes or until the cake is just set. Pour filling into crust, smoothing top. Adding a little bourbon (because bourbon makes everything delicious), along with a ginger snap crust, really accentuates the warm spices of the season. Cool 3 hours on rack. Spread . Then place it in the refrigerator to chill overnight, or for a at least four hours. Place pan on a baking sheet. Use an electric mixer or standing mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Pour over the prebaked crust. Chill overnight. Place the aluminum foil covered springform pan into a bigger pan (a roasting pan works well for this). Whisk together the heavy cream, sour cream, brown sugar, and salt. Beat in pumpkin. 1. And I desperately need and want this pumpkin cheesecake with sour cream topping from Taste of Home. Pour into crust. My grandmother always did a much thicker layer of sour cream cheese cake topping than any other I've had. Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Preheat oven to 350 degrees. Spread . Add eggs 1 at a time, beating on low speed . Then chill it covered overnight. You'll need to allow plenty of time for this recipe to come together (about 12 hours), though it will only require 20 minutes hands-on time. 8. (the crust should be out of the oven by now and the temperature of the oven should have been reduced to 325F/162C) 4. Add the flour, salt, cinnamon and vanilla and blend until smooth. Place the cake pan into a large roasting pan or a baking dish. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Chill, covered, until cold, at least 4 hours. A creamy, dreamy cheesecake with the ultimate bourbon sour cream topping and graham cracker crust. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. For oven cooking, turn off the oven, and let the cheesecake sit in the oven for about 45 minutes to an hour. For filling, in a large bowl, beat cream cheese and sugar until smooth. Remove side of pan and bring to room temperature before serving. A combination of chocolate and cinnamon graham cracker crumbs give the super flavorful crust a dark hue. Chill in refrigerator before removing sides of pan, about 3 hours. Beat in the eggs and pumpkin puree until smooth and well combined. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. These next three ingredients will be your topping — sour cream, sugar, and Bourbon. Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Add sour cream and bourbon. Add the sour cream, sugar and spices into a mixer fitted with the paddle attachment, and mix until smooth, about 15-30 seconds. Chill overnight. In a large bowl, combine the cream cheese, sour cream, sugar/s, flour, vanilla, pumpkin pie spice, cinnamon and salt. Spread out evenly and place oven for 1 hour. The sour cream topping is amazing but honestly wasted on this cheesecake. Beat cream cheese, 1 cup of the remaining granulated sugar, brown sugar, cornstarch and spices in large bowl with mixer until well blended. Cool cheesecake completely in pan on rack, about 3 hours. Make the Topping: In a bowl, whisk together the sour cream, sugar and bourbon liqueur. Beat in the Baileys Pumpkin Spice Liqueur, pumpkin puree, sour cream, and vanilla. Scrape down the sides, add pumpkin, sour cream, pumpkin pie spice, vanilla and salt, and beat just until combined. Chill the crust for 20 minutes. To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Remove pan from oven . Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Beat in eggs one at a time, scraping down the sides as needed. Add the brown sugar and blend. Run knife around rim of pan to loosen cake; Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set. And the texture is perfect. 3. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. While the pie is resting, prepare the sour cream topping. After the cheesecake is done baking, you'll need to let it cool for an hour on the counter. 7. Add cinnamon, ground allspice, and salt. Beat in the eggs one at a time, beating just to combine and scraping the bowl after each addition. The water should come about halfway up the sides of the sprigform pan. Add boiling water to the outer pan and bake as directed. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Beat with an electric mixer until smooth. Step 1. Cool cheesecake completely in pan on rack, about 3 hours. Add eggs, 1 at a time, mixing on low speed after each just until blended. Combine with the sour cream and pumpkin mixture. Beat sour cream, 1/2 cup sugar, and 2 teaspoons vanilla extract together in a bowl until smooth. In a food processor, with the metal blade, mix the cream cheese until smooth. Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. large egg, sour cream, vanilla extract, fresh mint leaves, granulated sugar and 6 more Pumpkin-Bourbon Cheesecake With Graham-Pecan Crust Sweet Pea's Kitchen ground cinnamon, table salt, allspice, ground ginger, ground cloves and 20 more Stir in melted butter. Cover and chill the beauty until cold, at least 4 hours. Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Set base aside in the refrigerator while making your cheesecake batter. For the filling: combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large bowl. Beat together until well combined. Cheesecake: In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. LEAVE OVEN ON. 8. Cool on a wire rack for 10 minutes. Step 2: Add eggs, one at a time, beating thoroughly after each addition and scraping the bowl well. Lightly coat a 9-inch springform pan with cooking spray. Reduce speed and add pumpkin mixture. Spread sour cream mixture on top of the cheesecake and bake the cheesecake 5 minutes more. Add eggs, 1 at a time, beating just until blended after each addition. Step 3: Add all remaining filling ingredients and mix until smooth. Make the topping: In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. To make the topping, whisk together sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake 5 additional minutes. Transfer to a rack to let cool while making the topping (about 5 minutes). Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional minutes. Remove the side of the pan and garnish the top of the cheesecake with the pecan halves. Spread sour cream topping over cheesecake and bake 5 minutes longer. Chill, covered, until cold, at least 4 hours. 9. Pumpkin Cheesecake With Sour Cream Topping. Remove side of pan and bring to room temperature before serving. Bring a pot of water to a boil for your cheesecake's water bath. Cool cheesecake completely in pan on rack, about 3 hours. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight. About 6 -10 minutes. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Spread this mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Add cream cheese and sugars to a stand mixer fitted with the paddle attachment. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight. In a bowl whisk together the sour cream, the sugar, and the bourbon. Cool on a wire rack for 10 minutes. Enter your email to . To make the filling: Step 1: In a large bowl, beat cream cheese and sugar with a hand or stand mixer on medium-high speed until smooth and fluffy. Fold a 24-inch long piece of aluminum foil lengthwise into thirds to create a sling for easier removal of the pan. Pour over the pre-baked crust. Cool cheesecake completely in pan on rack, about 3 hours. Add in eggs one at a time, on low speed, beating after each addition, until just incorporated. Creamy classic vanilla cheesecake with a sweet and light sour cream topping. Do not over mix the batter. After cheesecake has cooled 5 minutes, spread on top of the cake and bake it for another 5 minutes. Add eggs, one at the time, beating after each addition. After the cheesecake is done baking, you'll need to let it cool for an hour on the counter. With the mixer on low, beat in the cornstarch, spices, and salt. Add in the maple syrup and bourbon one at a time, mixing after each addition until smooth. Press into the bottom of a 12-inch springform pan. Pour sour cream topping over cheesecake. The bourbon pumpkin cheesecake was the more popular of the desserts: rich and creamy, yet light. 2. Mix sour cream, sugar, and bourbon and spread on cake and bake 5 minutes. Cooks.com - Recipe - Sour Cream Cheesecake. Calling all pumpkin lovers! Stir in the pumpkin. Chill covered at least 4 hours and keep in pan until ready to serve. Chill, covered, until cold, at least 4 hours. Add pumpkin puree, pumpkin extract, and sour cream, beat until incorporated. Easy Pumpkin Cheesecake Recipe. 1 slice: 329 calories, 18g fat (11g saturated fat), 85mg cholesterol, 189mg sodium, 37g carbohydrate (28g sugars, 2g fiber), 5g protein. Sour Cream Topping for cheesecake. Find the recipe for Pumpkin Cheesecake with Bourbon Sour Cream Topping and other pumpkin recipes at Epicurious.com. Combine with the sour cream and pumpkin mixture. 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