Bourbon Cheesecake Shots Recipes

Steps:

• Topping:
• 1 cup sour cream
• 1 teaspoon bourbon whiskey
• 1 teaspoon sugar
• For the crust: Preheat oven to 350 degrees F.
• Butter a 9-inch springform pan and line the bottom and sides with parchment paper.
• Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
• Turn the oven down to 300 degrees F.
• For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
• Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.
• Increase oven temperature to 350 degrees F.
• For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
• Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butter, flour, and sugar in the bowl of a food processor and process until it becomes a smooth ball of dough. Place the dough in an 8-inch springform pan. Press with your fingers over the bottom and slightly up the sides. Prick the dough all over with a fork.
• Bake in the preheated oven until golden, about 5 minutes. Remove and set aside to cool to room temperature, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
• While the crust cools, beat cream cheese and sugar in a large bowl with an electric mixer until fluffy and smooth. Add eggs and beat for about 1 minute. Add heavy cream, bourbon, and vanilla extract and beat until smooth. Pour into the cooled crust.
• Bake in the preheated oven for 45 minutes. Reduce the oven temperature to 275 degrees F (135 degrees C) and continue to bake until set, 20 to 30 minutes more. Turn the oven off, crack open the door, and keep cheesecake inside for at least 30 minutes. Chill for 1 hour.
• Mix hot fudge topping and bourbon together right before serving. Drizzle over the cheesecake and serve.

Steps:

• 1. Blend all ingredients, except cookie crumbs, in blender until smooth. Pour into 1-ounce shot glasses; top with wafer crumbs. Serve immediately.
• 2. VARIATION: 1) For a non-alcoholic version, substitute 1 tsp. vanilla extract for the bourbon. 2) Substitute rum or your favorite liqueur for the bourbon. 3) Add melted chocolate to the mixture; then mix chocolate shavings in with the wafer crumbs to garnish.