The BEST Bourbon Pumpkin Cheesecake
The BEST Bourbon Pumpkin Cheesecake recipe! With a pecan graham cracker crust, bourbon pumpkin cheesecake base, and topped off with a generous drizzle of sweet bourbon cream sauce, every bite is melt-in-your mouth perfection. Enjoy the flavors of fall with a cheesecake recipe that's made to impress!
Ingredients
Pecan Crust
- 2 Tablespoons butter lightly melted
- 1 large egg yolk
- 1 cup finely chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup graham cracker crumbs
Pumpkin Cheesecake Filling
- 1 1/2 cups pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs beaten
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 pounds cream cheese softened and room temperature
- 1/2 cup maple syrup
- 4 Tablespoons bourbon whiskey
- 1 1/4 cup sour cream
Bourbon Cream Sauce
- 1 cup heavy cream
- 1 Tablespoon flour
- 2 Tablespoons bourbon whiskey
- 1/3 cup sugar
- 3/4 teaspoon salt
Instructions
Making The Crust
- Preheat the oven to 350 degrees F.
- Use spray oil or butter to grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine the ingredients for the crust in a bowl and mix.
- Press the mixture evenly onto the bottom of the pan and a little around the bottom of the sides.
- Bake for 10 minutes.
- Set aside and let cool.
Making The Filling
- Lower the oven temperature down to 300 degrees F.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Set aside.
- Using an electric mixer, beat the cream cheese until smooth.
- Add in the maple syrup and bourbon one at a time, mixing after each addition until smooth.
- Mix in the sour cream and pumpkin mixture until smooth, making sure not to over mix the batter.
- Pour the filling over the pre-baked crust.
- Bake for 1 hour and 40 minutes, or until the center shows little to no movement when the pan is tapped.
- Set aside to cool for at least 15 minutes to 1 hour before moving to the refrigerator to chill for at least 3-4 hours before serving.
Making The Topping
- Whisk together the heavy cream and flour in a small saucepan until completely smooth.
- Place over medium-high heat, whisking together and bringing to a simmer.
- Simmer for 1 minute, or until the sauce thickens and begins to reduce.
- Remove the saucepan from heat and whisk in the bourbon, sugar and salt.
- Pour the bourbon sauce over the entire cheesecake or individual slices when ready to serve.
Notes
Tips:
- It's best to use room temperature ingredients, especially the cream cheese.
- Use an electric mixer or stand mixer to mix the filling!
- To store this bourbon pumpkin cheesecake, place it in an airtight cake container or place a lid over it. Another option is to lightly wrap it in plastic wrap or foil paper. Cheesecake can keep in the refrigerator for 3-5 days!
- To freeze, wrap each individual slice (or the serving size you are expecting to need) in plastic wrap, then in foil. Freeze for 1-2 months and simply thaw it out the night before when ready to serve!
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!