|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!