This puts the decadence in Halloween and Thanksgiving. It’s smooth with a sweet hint of autumn - and the apricot, orange and peach infused bourbon must be brewed with the magic.
1 cup graham cracker crumbs
1 cup gingersnap cookie crumbs
1/2 cup pecans, toasted, chopped and soaked in 1 tablespoon Sweet Lucy Liqueur® for 2 hours
1/2 cup flour
1/2 cup brown sugar
1 large egg yolk (save egg white and add to filling)
8 tablespoons butter, melted
In a food processor, blend all ingredients. Press into the bottom and up the sides of a large springform pan and bake for 10 minutes at 375°. Remove from oven and let cool.
Three 8-ounce packages cream cheese, softened
1 cup packed dark brown sugar
1 can pumpkin (place paper towels around pumpkin to soak up excess water, gently press towels)
2-1/2 teaspoons cornstarch
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground allspice
4 eggs plus 1 egg white, beaten
1/3 cup apple butter
2 tablespoons Sweet Lucy Liqueur®
In a large bowl of an electric mixer, beat the cream cheese until smooth. Beat in the brown sugar. Blend in pumpkin, apple butter, cornstarch, liqueur, cinnamon and nutmeg. Slowly mix in eggs, one at a time, and then pour into the crust in the springform pan. Place pan on large sheet of foil and loosely pull foil up around pan. Place on baking sheet; pour 1/2 –inch in baking sheet, not coming up above the foil. Bake for one hour or until the center is set in a 325 degree oven; may add a little more water to baking sheet during cooking. Turn off the oven and remove the cheesecake.
1-1/2 cups sour cream
1/4 cup sugar
2 tablespoons marshmallow cream
1 tablespoon Sweet Lucy Liqueur®
In a medium bowl, mix the topping ingredients. Spread the mixture over the top of the cheesecake and return to the warm oven for 30 minutes. Remove the cheesecake and let cool to room temperature. Chill well.
Pecan halves, roasted and soaked in Sweet Lucy® to arrange around top of cake
Garnish with pecan halves and serve with a heaping drizzle of your favorite caramel sauce.
Sweet Lucy® Bourbon Liqueur is a bourbon based liqueur infused with apricot and orange with its own special story. Here is the word from Prichard's....
Sweet Lucy’s legacy has been flowing up and down the Mississippi flyway for years, warming the bodies and souls of outdoorsman for generations. Born in a duck blind and a frequent companion on duck hunts, variations of Sweet Lucy were generally homemade elixirs of peaches, oranges and apricots with lots of sugar and whiskey. Great pride would often be displayed by its maker as the bottle made its rounds for a sip among friends. This delicious potion is now made in Tennessee and bottled by Prichard’s Distillery and available where other liqueurs are available.