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Bourbon Pumpkin Cheesecake
Prep

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Serves

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Calories

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general

Bourbon Pumpkin Cheesecake

Ingredients

  • 3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
  • 1/2 cup pecans (1 3/4 ounces), finely chopped
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled
  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon liqueur or bourbon (optional)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 2 cups sour cream (20 ounces)
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon liqueur or bourbon (optional)
  • Garnish: pecan halves

Instructions

Step 1

Invert 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.

Step 2

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Step 3

Put oven rack in middle position and Preheat oven to 350°F.

Step 4

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Step 5

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Step 6

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Step 7

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Step 8

Cool cheesecake completely in pan on rack, about 3 hours.

Step 9

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.