Saturday, November 26, 2011

Bourbon Pumpkin Cheesecake: Let's Be Friends.

photo by scott haydon

This recipe was adapted from this really good recipe.

I substituted the pecans with hazelnuts. I used 2 packages of neufendel (1/3 less fat) and 1 package full fat cream cheese. I only used 1 cup of sour cream for the topping. I also tripled the bourbon used inside the pumpkin filling. I didn't have nutmeg so I substituted the cinnamon/nutmeg/ginger with a pumpkin pie spice blend. I garnished my cheesecake with hazelnut pieces that I roasted briefly, then cooled before placing on top.

This is a beautiful and tasty treat of a cheesecake. Not too sweet. Full of yummy flavors. Highly recommended!

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