TAFFER’S BROWNED BUTTER BOURBON CHEESECAKE

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TAFFER’S BROWNED BUTTER BOURBON CHEESECAKE

New York should take notes, this is how you craft a cheesecake.

Ingredients
  • 4 pods fresh Vanilla Bean
  • 1 quart Heavy Cream
  • 1/2 can of Pumpkin Pie Mix
  • 8 oz of Taffer’s Browned Butter Bourbon
  • 10 Eggs
  • ½ cup of Raw Sugar
  • 2 blocks of Cream Cheese
  • Graham Cracker Pie Crust
Servings
  • Servings: 8-12
Directions
  • Preheat a sauce pot
  • Add heavy cream
  • Add Taffer’s Browned Butter Bourbon
  • Slice the vanilla beans open and use a knife to scrape the vanilla into the cream
  • Add pumpkin mix to heavy cream on low heat
  • Heat up to boiling point
  • Remove from heat
  • In separate metal bowls separate egg yolks from white, leaving only the yolks in the bowl
  • Add sugar to yolks and whisk
  • Temper your cream mixture to your yolk mixture by slowly pouring to combine while mixing
  • Continue until fully mixed
  • Whip room temperature cream cheese and set aside
  • In your cheesecake pans, line with graham cracker crust
  • Now pour cheesecake mixture ¾ full in each pan
  • Place onto a sheet pan with ½ inch of water
  • Bake at 380°f for 40 minutes
  • Look for the top to reach a golden brown without cracking but solidified
  • Remove, cool, and serve
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