Pumpkin Cheesecake w Bourbon Whipped Cream

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I love cheese. I love cake. I also love pumpkin so why not put them all together? A holiday favorite. Try it out.

Graham Cracker Crust:

  • 4 cups of graham crackers (1 box)
  • 2/3 cup sugar
  • 12 tbsp butter melted
  • 1 tsp salt
  • 10 inch springform pan

Filling:

  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
    1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup pumpkin puree
    1 teaspoon ground cinnamon
    2 pinches ground cloves
    2 pinches ground nutmeg
    1 cup maple whipped cream

Whipped Cream

  • 2 cups heavy cream
  • 2 tbsp sugar
  • 1 tsp bourbon

Preheat oven to 325 degrees F

In a large bowl or food processor combine cream cheese, sugar and vanilla. Beat until smooth. Add in eggs one at a time. Add pumpkin, cinnamon, cloves and nutmeg. Carefully spread over the batter in the crust. Bake for 55 to 60  minutes or until almost set in the middle.  Turn off the oven and allow to cool in the open oven for about 30 mins, then refrigerate for 3 hours or overnight. Combine heavy cream, bourbon and sugar in a chilled bowl. Beat for about 5 mins or until the whipped cream has stiff peaks.

Top the cake with whipped topping and sprinkle with cinnamon before serving.

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