Bourbon Pumpkin Cheesecake

Spice up this holiday season with a dessert like our Bourbon Pumpkin Cheesecake!

 

Bourbon Pumpkin Cheesecake

This Bourbon Pumpkin Cheesecake is to die for! Spice up your life with a mix of bourbon and pumpkin goodness. 

Course Dessert
Cuisine American
Keyword Cheesecake, Dessert, Pumpkin
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Resting Time 7 hours
Total Time 1 hour 40 minutes

Ingredients

For Crust

  • 3/4 cup Graham Cracker Crumbs 4 3/4 - by 2 1/4 crackers
  • 1/2 cup Pecans Finely Chopped
  • 1/4 cup Packed Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1/4 cup Unsalted Butter Melted & Cooled

For Filling

  • 1 1/2 cups Canned Solid Packed Pumpkin
  • 3 large Eggs
  • 1/2 cup Packed Light Brown Sugar
  • 2 tbsp Heavy Cream
  • 1 tsp Vanilla
  • 1 tbsp Bourbon Liqueur or Bourbon
  • 1/2 cup Granulated Sugar
  • 1 tbsp Cornstarch
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 3 8 oz packages Cream Cheese room temperature

For Topping

  • 2 cups Sour Cream
  • 2 tbsp Granulated Sugar
  • 1 tbsp Bourbon

Garnish

  • Pecan Halves
  • Brown Sugar mixed with Bourbon

Instructions

Make Crust:

  1. Invert the bottom of a 9 inch springform pan (to create flat bottom, which will make it easier to remove cake from pan) then lock on side and butter pan.

  2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Next, press the crumb mixture evenly onto the bottom and 1/2 inch up the side of the pan.

  3. Let the crust chill for one hour. 

Making Filling & Bake Cheesecake

  1. Put oven rack in middle position and preheat to 350 degrees Fahrenheit. 

  2. Whisk together pumpkin, eggs, brown sugar, cream, vanilla and bourbon in a bowl until well combined. 

  3. Next, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with mixer at high speed until creamy and smooth for about 3 minutes. 

  4. Reduce your speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smooth the top.

  5. Then place springform pan in a shallow baking dish (in case it leaks).

  6. Bake until center is just set (50 to 60 minutes).

  7. Transfer to rack and let cool for 5 minutes. Leave the oven on. 

Making the Topping

  1. Whisk together sour cream, sugar, and bourbon in a bowl, then spread on top of the cheesecake and bake for 5 minutes. 

  2. Cool the cheesecake completely in a pan on a rack for about 3 hours.

  3. Next, let your cheesecake chill, covered, until cold for at least 4 hours. Remove the side of pan and bring to room temperature. 

  4. This can be chilled and covered up to 2 days. 

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