Creamy Whiskey Pumpkin Cheesecake

Ingredients:

• 1 cup cream cheese


• 2 cups pumpkin puree


• 1/4 cup whiskey


• 4 eggs


• 1 cup sugar


• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (163°C).


2. In a large mixing bowl, combine the cream cheese, pumpkin puree, and whiskey. Use an electric mixer on medium speed to beat the mixture until smooth.


3. Add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next one.


4. Gradually add the sugar and continue to beat until the mixture is creamy and well combined.


5. Mix in the vanilla extract until evenly distributed.


6. Grease a 9-inch (23cm) springform pan with butter or cooking spray. Pour the cheesecake batter into the pan, spreading it evenly.


7. Place the pan in the preheated oven and bake for about 1 hour. The edges should be set, but the center may still be slightly jiggly.


8. Turn off the oven, leave the cheesecake inside, and let it cool gradually for about 1 hour. This gradual cooling helps prevent cracking.


9. Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.


10. Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.


11. Slice and serve the creamy whiskey pumpkin cheesecake as a delightful sweet course at the end of your meal.

Note:

This creamy and decadent whiskey pumpkin cheesecake combines the richness of cream cheese with the comforting flavors of pumpkin, whiskey, and vanilla. The result is a luscious dessert that is perfect for special occasions or simply indulging yourself. The whisky adds a unique and subtle touch of warmth to the pumpkin flavor, enhancing its complexity.

By following the detailed instructions, you will achieve a perfectly smooth and creamy texture with a hint of whiskey undertones. Enjoy each slice of this delightful cheesecake, knowing that it symbolizes the enduring satisfaction of a well-crafted dessert.