Chocolate Bourbon Pumpkin Cheesecake

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Prep 40 min
Total 9 hr 35 min
Servings 16

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Red Hot Holiday Trends - Just when you thought cheesecake couldn’t get any more delicious, we added a flavorful update from the bar: a generous shot of bourbon and a few dashes of aromatic bitters. The perfect end to a special meal.

By Betty Crocker Kitchens

Updated Dec 7, 2012

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Ingredients

Crust

2 cups gingersnap cookie crumbs (35 to 40 cookies)
1/4 cup butter or margarine, melted

Cheesecake

4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1/4 cup Gold Medal™ all-purpose flour
4 eggs
4 tablespoons bourbon
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons aromatic bitters
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
3/4 cup semisweet chocolate chips, melted

Toppings

1/2 cup caramel topping
2 teaspoons bourbon
Dash aromatic bitters
Toasted pecans, if desired

Make With

Gold Medal Flour

Steps

1

Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix Crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
2

In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) into another large bowl; reserve.
3

Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon and nutmeg with whisk until smooth. Spoon over crust in pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla and melted chocolate; pour over pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
4

To minimize cracking, place shallow pan half full of hot water on lower oven rack. Bake cheesecake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
5

Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
6

Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Stir together caramel topping, 2 teaspoons bourbon and dash bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.

Tips from the Betty Crocker Kitchens

tip 1
The key to a smooth top on a cheesecake is using the correct oven temperature and bake time and beating the cream cheese mixture just until smooth.
tip 2
Bitters are an intensely flavored blend of aromatic herbs, barks, flowers, seeds and roots. It is used in small amounts to flavor cocktails or foods. It comes in a variety of flavors and can be found at most liquor stores.

Nutrition

470 Calories, 28g Total Fat, 7g Protein, 47g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 470

Calories from Fat: 250

Total Fat: 28g; 42%

Saturated Fat: 15g; 74%

Trans Fat: 1g

Cholesterol: 115mg; 39%

Sodium: 350mg; 15%

Potassium: 170mg; 5%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 1g; 6%

Sugars: 34g

Protein: 7g

% Daily Value*:

Vitamin A: 40%; 40%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 8%; 8%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.