Holiday Taste to benefit Camp Quality, chef Reid Coulston's pumpkin pie cheesecake


Posted on November 27, 2013 at 10:12 AM

Congratulations to the winner of the UK Championship floor, Charles Taylor of Louisville!

15th Annual Holiday Taste

Thursday, December 5

4-7 PM

Holiday Inn Louisville East

1325 Hurstbourne Pkwy.

For more information, call 339-9115


Pumpkin Pie Cheesecake


Crust :            

a.       1 box (16 oz.) Kroger Ginger Snaps pureed

b.      1 stick unsalted butter melted

 Mix crumbs & butter together and press mixture into bottom and sides of a 10" spring form pan.



a.       1 stick of butter (softened)

b.      2 lbs. cream cheese

c.       1 cup sugar

d.      5 eggs

e.       2 Tbsp pure vanilla extract

f.       2 Tbsp Pumpkin Spice

g.       30 oz canned pumpkin

h.      10 fl oz condensed milk

i.        6 Fl. oz. of Fulton's Harvest Pumpkin Pie Cream Liqueur      

j.        24 oz. Heavy Whipping Cream

k.      4 oz. Fulton's Pumpkin Pie Liqueur

l.        1/2 cup sugar


1.  Mix softened cream cheese and butter until smooth.

2.  Add  1 cup sugar slowly until combined.

3.  Mix in canned pumpkin, pumpkin spice and condensed milk.

4.  Add Fulton's Harvest Pumpkin Pie Cream Liqueur and Vanilla Extract.

5.  Pour mixture into spring form pan and bake at 300° for 1 1/2 hours. 

6.  Let cool on wire rack then refrigerate overnight

7.  Whip heavy cream, sugar, and 4 oz. of Fulton's Pie Liqueur.

8.  Top Cheesecake with cream and decorate with your favorite gourmet cookies.