Ah, the graham cracker. Much like a duck-tape of the cookie world, they can be used in so many applications: enjoyed solo, as bookends for your s'more, the base for cheesecake and pie crusts and don't forget crumbled over ice cream.
As we enter into holiday baking season, we hope our home-made graham crackers become your newfound graham staple.
To provide inspiration, we partnered with the Lady in the Wild West herself, Lindsey Johnson, to create a Bourbon Pumpkin Cheesecake recipe using our graham crackers as the crust foundation. Put this recipe into your arsenal for fall entertaining.
From Lady in the Wild West:
Bourbon Pumpkin Cheesecake
A rustic twist on the classic pumpkin dessert, this festive cheesecake combines the best of holiday flavors with local charm. Homemade Persephone Bakery Graham Crackers make up the crust and baked crumble topping, while toasted pecans and a pop of bourbon make for a warm, decadent finish. This cheesecake can be made several days ahead, kept covered and chilled.
Persephone Bakery Graham Cracker Pecan Crust
You’ll need:
½ cup unsalted butter, melted
2 heaping cups of Persephone Bakery graham cracker crumbs
½ cup finely chopped, toasted pecans
Make the crust:
Preheat your oven to 375°F. Using one tablespoon of the melted butter, butter the sides and bottom of a 10” springform pan. In a medium bowl, mix the graham cracker crumbs and pecans. Add the remaining butter and mix till evenly combined and moistened. Press the mixture firmly to cover the bottom of the pan and then halfway up the sides. Place the springform pan on a cookie sheet and bake on the center rack for about 8 to 10 minutes, till set and golden brown. Let the crust cool on a wire rack. Reduce your oven temperature to 350°F.
Bourbon Pumpkin Filling
You’ll need:
3 8 oz blocks of cream cheese, at room temperature
5 eggs, at room temperature, lightly beaten
1 ½ cups dark brown sugar, packed
½ cup good quality bourbon (my favorite is Pendleton)
1 vanilla bean, scraped
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
1 15 oz can of pumpkin puree
Make the filling:
In a large bowl, with an electric mixer, beat the cream cheese till light and fluffy, about 3 minutes. Add the beaten eggs, dark brown sugar, vanilla scrapings, cinnamon, ginger, nutmeg, and cloves. Mix till smooth and fully combined. Slowly stir in the bourbon. Mix till combined. Add the pureed pumpkin. Mix till smooth and combined, scraping down the sides if needed, for about 2 minutes. Pour the batter evenly onto the prepared crust. Bake at 350°F for 60 minutes, till the sides are set and center is slightly jiggly. Keeping the cheesecake in the oven, turn the oven off and let the cake sit for another 60 minutes, leaving the oven door slightly ajar, to allow the cheesecake to set completely. Once cooled and set, cover and refrigerate for several hours or overnight.
Bourbon Sour Cream Topping
You’ll need:
2 cups sour cream, at room temperature
¼ cup good quality bourbon (my favorite is Pendleton)
⅓ cup granulated sugar
Make the topping:
Preheat your oven to 400°F. In a medium bowl, whisk the sour cream, bourbon, and sugar together till smooth. Pour the topping, in an even layer, over the top of the cheesecake. Bake for 10 minutes. Do not let the topping brown, you simply want it to set. Allow the cheesecake to cool on a wire rack.
Baked Graham Cracker Crumble
You’ll need:
½ cup of Persephone Bakery graham cracker crumbs
¼ cup granulated sugar
¼ tsp baking powder
¼ tsp sea salt
2 tablespoons neutral flavored oil (I use grapeseed oil)
2 tsp pure vanilla extract
Make the crumble:
Preheat your oven to 300°F. Line a cookie sheet with parchment paper. In a medium bowl, mix the dry ingredients together till combined. Add the oil and vanilla. Mix together till clumps form. Spread the mixture onto parchment paper in an even layer. Bake for 12-15 minutes till crisp and golden brown. Allow the crumbles to cool completely. Pile the crumbles generously on top of the cheesecake.
