For as far back as I can remember, pumpkin pie has been my dessert of choice for the Thanksgiving feast. And while it is quite the feast, I always save room for dessert. That sweet ending might have to be hours later, but I will have my pumpkin pie. Except when I make a pumpkin cheesecake instead of a pie, that is!

Cheesecake is a family favorite. My mom made them for most every special occasion we celebrated. Technically, it is not a cake because it is unleavened and contains little to no flour. The baked cheese custard pie with a crust has been around at least since the Olympic games. It is thought that cheesecakes were served to those first athletes to give them energy during the games. Of course, the early Greek cheesecakes were not the sweet type we serve today. The modern dessert cheesecake evolved around the 18th century. The New York Style cheesecake, made with cream cheese, was created in the 1930s by Manhattan restaurateur Arnold Reuben, best known for creating the Reuben sandwich. After sampling a cheese pie at a friend’s dinner party, he became intrigued with the dish. He begged the hostess for the recipe and experimented with it to come up with the the dessert we know and love today. And I am truly thankful for that, as it enables us to enjoy this pumpkin & bourbon version for Thanksgiving!

Pumpkin Bourbon Cheesecake (adapted from cookinglight.com)  Serves 10 – 12

Ingredients:

Crust:

• 3/4 cup (3 ounces) graham cracker crumbs (about 5 cookie sheets)
• 1 tablespoon finely chopped pecans (1/4 of an ounce)
• 1 teaspoon granulated sugar
• 1 tablespoon butter, melted

Filling:

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 (15-ounce) can unsweetened pumpkin
• 2 large eggs
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Preparation:

Preheat oven to 350° F.  To prepare the crust, combine the graham cracker crumbs, chopped pecans & sugar in the bowl of a food processor. Pulse to mix them. Drizzle the melted butter over the crumbs and pulse again until the crust is well mixed.

Firmly press the mixture into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 8 minutes or until it is lightly browned.  Cool the crust on a wire rack while preparing the filling. When the pan is cool enough to handle, wrap the bottom and sides of the springform pan with heavy duty aluminum foil.

For the filling, beat the cream cheese, granulated sugar, and brown sugar in the large bowl of a mixer at medium speed until it is smooth.

Add the pumpkin and eggs, beating the mixture until it is combined. Scrape the sides of the bowl as needed. Add the bourbon, vanilla, salt, cinnamon, nutmeg, and allspice to the filling. Beat until the mixture is well combined. Pour the filling into the baked crust.

Place the pan in a large roasting pan and add hot water to the roasting pan to a depth of 1 inch.

Bake the cheesecake at 350° F for 35 minutes or until the center barely moves when the side of the pan is tapped. Cool the dessert completely on a wire rack.

Remove the sides of the springform pan, cover and refrigerate the cheesecake for at least 4 hours or overnight.

Serve with sweetened whipped cream and a sprinkling of pumpkin pie spice, if desired.

I am grateful for pumpkin desserts at Thanksgiving!  ~Linda

Pumpkin Bourbon Cheesecake  (adapted from cookinglight.com)  Yields 10 servings

Ingredients:

Crust:

• 3/4 cup (3 ounces) graham cracker crumbs (about 5 cookie sheets)
• 1 tablespoon finely chopped pecans (1/4 of an ounce)
• 1 teaspoon granulated sugar
• 1 tablespoon butter, melted

Filling:

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 (15-ounce) can unsweetened pumpkin
• 2 large eggs
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

Preparation:

Preheat oven to 350° F.  To prepare the crust, combine the graham cracker crumbs, chopped pecans & sugar in the bowl of a food processor. Pulse to mix them. Drizzle the melted butter over the crumbs and pulse again until the crust is well mixed. Firmly press the mixture into the bottom of a 9-inch springform pan. Bake the crust at 350° F for 8 minutes or until it is lightly browned.  Cool the crust on a wire rack while preparing the filling. When the pan is cool enough to handle, wrap the bottom and sides of the springform pan with heavy duty aluminum foil.

For the filling, beat the cream cheese, granulated sugar, and brown sugar in the large bowl of a mixer at medium speed until it is smooth. Add the pumpkin and eggs, beating the mixture until it is combined. Scrape the sides of the bowl as needed. Add the bourbon, vanilla, salt, cinnamon, nutmeg, and allspice to the filling. Beat until the mixture is well combined. Pour the filling into the baked crust.

Place the pan in a large roasting pan and add hot water to the roasting pan to a depth of 1 inch. Bake the cheesecake at 350° F for 35 minutes or until the center barely moves when the side of the pan is tapped. Cool the dessert completely on a wire rack. Remove the sides of the springform pan, cover and refrigerate the cheesecake for at least 4 hours or overnight. Serve with sweetened whipped cream and a sprinkling of pumpkin pie spice, if desired.