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The BEST Bourbon Pumpkin Cheesecake

Kristy Monroe
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!
5 from 31 votes
Prep Time 30 mins
Cook Time 1 hr 40 mins
Chill Time 3 hrs 15 mins
Total Time 5 hrs 25 mins
Course Dessert
Cuisine American
Servings 12 Slices
Calories 450 kcal


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


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.


  • It's best to use room temperature ingredients, especially the cream cheese.
  • Use an electric mixer or stand mixer to mix the filling!
How To Store:
  • 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!
Keyword Bourbon Pumpkin Cheesecake