Pumpkin Bourbon Cheesecake Recipe

This creamy Pumpkin Bourbon Cheesecake is made with rich pumpkin puree, brown sugar, warm spices, deli-style cream cheese, and a splash of bourbon whiskey for extra warmth. The result is a velvety, decadent, and perfectly spiced dessert that will be the star of your table. This recipe is perfect for any fall gathering or Thanksgiving dinner and makes one 9-inch cheesecake, enough for the whole family.

Pumpkin Bourbon Cheesecake Ingredients

For the Crust:

• 1 cup finely chopped pecans
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup graham cracker crumbs
• 2 tablespoons unsalted butter, softened
• 1 egg yolk

For the Filling:

• 1 1/2 cups pumpkin puree
• 1/2 cup brown sugar
• 2 eggs, beaten
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 1/2 pounds deli-style cream cheese
• 1/2 cup maple syrup
• 2 tablespoons bourbon whiskey
• 1/8 cup sour cream

For the Topping:

• 1 cup sour cream
• 1 teaspoon bourbon whiskey
• 1 teaspoon sugar

How To Make Pumpkin Bourbon Cheesecake

1. Prepare the pan and oven: Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan. For easy removal, line the bottom and sides with parchment paper. A springform pan has sides that unlatch, which is essential for removing a delicate cheesecake without damage.
2. Make the crust: In a large bowl, combine the chopped pecans, flour, brown sugar, graham cracker crumbs, soft butter, and egg yolk. Mix until the ingredients come together.
3. Bake the crust: Press the mixture firmly and evenly into the bottom of your prepared springform pan. Bake for 10 minutes. Once baked, set the crust aside to cool and turn the oven temperature down to 300°F (150°C).
4. Mix the pumpkin base: In a large mixing bowl, combine the pumpkin puree, brown sugar, beaten eggs, cinnamon, nutmeg, ginger, and salt. Whisk until everything is smooth and well-combined. Set this bowl aside for a moment.
5. Mix the cream cheese base: Using an electric mixer, beat the cream cheese, maple syrup, and bourbon on medium speed until the mixture is completely smooth and free of lumps.
6. Combine the fillings: Gently fold the sour cream and the pumpkin mixture into the smooth cream cheese base. Pour this final filling over the pre-baked crust and spread it evenly.
7. Bake the cheesecake: Bake for 60 to 70 minutes. The cheesecake is done when the edges are set, but the center has a slight jiggle when you gently tap the pan. Set it aside to cool on a wire rack.
8. Prepare the topping: Once the cheesecake has cooled a bit, increase the oven temperature back up to 350°F (175°C). In a small bowl, stir together the sour cream, bourbon, and sugar until smooth.
9. Add the topping and bake again: Carefully spread the sour cream topping over the cooled cheesecake in an even layer. Return it to the oven and bake for an additional 10 minutes.
10. Cool and chill: Remove the cheesecake from the oven and let it stand at room temperature for 15 minutes. Then, transfer it to the refrigerator to chill for at least 3 hours, or until it is completely firm. Once chilled, remove the springform ring, peel away the parchment paper, slice, and serve.

Recipe Tips

• Use Room Temperature Cream Cheese: Make sure your cream cheese is fully softened before mixing. This is the key to a smooth, lump-free cheesecake filling. Cold cream cheese will not blend well.
• Don’t Overmix the Filling: When you beat the filling, mix just until the ingredients are combined and smooth. Overmixing adds too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.
• Parchment Paper is Your Friend: Lining the sides of the springform pan with parchment paper, in addition to the bottom, guarantees that the cheesecake won’t stick and will release cleanly.
• Let It Chill Completely: Be patient! A cheesecake needs to chill for at least 3 hours to set properly. This ensures clean slices and the best creamy texture. Slicing it too early will result in a messy, soft dessert.

What To Serve Pumpkin Cheesecake

This rich and flavorful cheesecake is delicious all on its own. For an extra special touch, serve each slice with a dollop of fresh whipped cream or a drizzle of warm caramel sauce. A sprinkle of candied pecans adds a wonderful crunch. For drinks, it pairs perfectly with a hot cup of coffee, a chai latte, or even a small glass of the same bourbon used in the recipe.

How To Store Pumpkin Cheesecake Leftovers

• Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Keeping it covered prevents it from drying out or absorbing other food odors.
• Freeze: You can freeze the cheesecake for longer storage. Let it cool completely, then wrap the entire cheesecake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

Pumpkin Bourbon Cheesecake Nutrition Facts

• Calories: 485 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 135mg
• Sodium: 290mg
• Total Carbohydrate: 41g
• Sugars: 32g
• Protein: 8g

Frequently Asked Questions

• Can I make this cheesecake without bourbon? Yes, absolutely. If you prefer to leave out the alcohol, you can substitute the bourbon in the filling and topping with 1 teaspoon of vanilla extract in each. This will still give the cheesecake a wonderful depth of flavor.
• My cheesecake cracked! What went wrong? Cracks are usually caused by a few things: overbaking, overmixing the filling (which adds too much air), or cooling the cheesecake too quickly. To avoid cracks, bake just until the center has a slight wobble and let it cool gradually as directed in the recipe.
• Can I use a store-bought crust? You can, but the homemade pecan crust adds a unique nutty flavor and texture that truly elevates this dessert. If you use a store-bought 9-inch graham cracker crust, you can skip the crust-making steps and pour the filling directly into it.
• What is a springform pan and do I have to use one? A springform pan is a type of bakeware that has removable sides. It is highly recommended for cheesecakes because it allows you to remove the delicate dessert without having to flip it over. This helps it keep its beautiful shape.

Try More Recipes:

• Pumpkin Scones with Coffee Glaze Recipe
• Pumpkin Smoothies Recipe
• Michele Albano’s Maple Pumpkin Pie with Pecan Streusel Recipe