For Thanksgiving, I had to scramble to make my bourbon pumpkin cheesecake a few hours before Sean and I hit the road to go to the DC area, about a three-hour drive. I used this recipe from Epicurious, which scared me out of my mind with its recommendations to chill the cheesecake for hours in the pan and hours in the fridge. I had about four hours to make this happen...it was a "make it work" moment.
I started by smashing up some graham crackers, adding brown sugar and granulated sugar and melting some butter.
Ultimately, I packed it in a Bed, Bath and Beyond box full of ice packs and hoped for the best. When we arrived at my in-laws, I put it in the fridge and left it there until I was ready to serve.
Et voila! It was a little lighter than your average cheesecake, but everyone said that was actually a good thing. The bourbon was very subtle, but the pumpkin taste was definitely present. The crust, as always, was the best part. I'm a sucker for a buttery, sugary, graham cracker-y crust.
So, if you learn nothing else from this, know that you can cheat with cheesecake.