Mix a classic favorite with something a little unexpected, and you've got yourself a show-stopping dessert. This pumpkin cheesecake, complete with bourbon-infused goodness, is the perfect conversation starter at any gathering.
Crust
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans or walnuts
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
Filling
1 1/2 cup pumpkin puree (not pumpkin pie filling)
3 large eggs
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
3 packages (8 ounce size) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon bourbon
Topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon, or to taste
16 pecan or walnut halves for garnish
Prepare the crust by combining the graham cracker crumbs, pecans, brown sugar, and granulated sugar in a bowl. Stir in the melted butter until the crumbs are coated in the butter and the ingredients are mixed.
Grease the bottom and sides of a 9-inch springform pan. Pat the graham cracker crumb mixture into the bottom of the pan and 1/2-inch up the sides of the pan. Place the pan in the freezer for 30 minutes.
Preheat the oven to 350 degrees F.
For the cheesecake filling, combine the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in a bowl. Mix until well combined.
Place the cream cheese and granulated sugar in a large mixing bowl. Beat on medium speed with an electric mixer until smooth. Add the heavy cream, cornstarch, vanilla, bourbon, and pumpkin mixture and beat until smooth, about 3 minutes.
Pour the filling into the chilled crust. Place the cheesecake on the middle rack of the oven and bake at 350 degrees F for 50-55 minutes or until the center is just set.
Remove the cheesecake from the oven and set it on a rack for 5 minutes.
Prepare the topping by whisking together the sour cream, sugar, and bourbon until smooth. Spread on the cheesecake. Return the cheesecake to the oven for 5 minutes to set the topping.
Remove the cheesecake from the oven and let it cool completely on a rack. Cover the cheesecake with foil or plastic wrap and place in the refrigerator for 6-8 hours or overnight.
When ready to serve, remove the sides of the springform pan. Garnish the cheesecake with the pecan or walnut halves. Cut into slices and serve.
Make sure all your ingredients, especially the cream cheese, are at room temperature before mixing.
When baking, place a baking tray or piece of aluminum foil on a lower rack in the oven to catch any drips if the springform pan leaks.
Cool the cheesecake gradually to room temperature before refrigerating.
Use a hot, dry knife to slice the cheesecake for clean cuts.
Try different spices to create your unique flavor, such as adding a dash of allspice or cardamom to the filling.
Serve with a drizzle of caramel sauce or a dollop of spiced whipped cream.
When serving a larger crowd, consider making mini cheesecakes using a muffin tin with paper liners for easy portioning.
You should use pure pumpkin puree, not pumpkin pie filling. The puree is simply cooked and mashed pumpkin, while pie filling is sweetened and spiced.
You can substitute the chopped pecans or walnuts with more graham cracker crumbs or use oats for a nut-free option.
For a lighter option, you can use mascarpone cheese or a dairy-free cream cheese alternative. Keep in mind that flavors and textures may vary slightly.
The cheesecake is done when the center is just set; it may still have a slight jiggle. It will continue to firm up as it cools.
Yes, this cheesecake can be made a day or two in advance, and it usually tastes better after being chilled overnight.
You can use coconut sugar, honey, or maple syrup as alternatives; just keep in mind that they may slightly alter the taste and texture of the cheesecake.
Leftover cheesecake should be stored in an airtight container in the refrigerator, where it will keep for about 4-5 days.
You can freeze the cheesecake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. You can also wrap individual slices for easier serving.
You can omit the bourbon and use a splash of vanilla extract or a bit of apple juice to keep the topping flavorful without the alcohol. You can also use bourbon extract, but it's harder to find locally so you may have to order it online.
You can use whipped cream, caramel sauce, or chocolate shavings as alternative garnishes.
You can use Greek yogurt or creme fraiche as alternatives to sour cream, which will provide a similar tangy flavor.
To avoid cracks, be careful not to overbeat the filling. Also, avoid opening the oven door frequently while it's baking.
You can use a 9-inch deep-dish pie pan or a 10-inch regular pie pan. If using the 10-inch pan you may need to decrease the cooking time as it won't be as thick of a cheesecake.
9-Inch Springform Pan: For baking the cheesecake, allowing for easy removal of the dessert once it's set and cooled. The sides can be unclipped to release the cheesecake without damaging its structure.
Mixing Bowls: Several mixing bowls are required - one for combining the crust ingredients, another for whisking the filling ingredients, and a third for preparing the sour cream topping.
Measuring Cups and Spoons: For measuring ingredients such as the graham cracker crumbs, sugar, pumpkin, cream, and bourbon.
Electric Mixer: A hand or stand mixer is needed to cream the cream cheese and granulated sugar together and incorporate the pumpkin and egg mixture.
Rubber Spatula: For scraping down the sides of mixing bowls and for spreading the sour cream topping evenly over the cheesecake.
Whisk: A whisk for mixing the filling and the topping mixtures.
Plastic Wrap or Foil: Used for covering the cheesecake while it chills overnight after baking to prevent it from drying out.
Cooling Rack: This is important for allowing the cheesecake to cool correctly in the pan before transferring it to the refrigerator.
Parchment Paper (optional): If desired, a round piece of parchment paper can be placed at the bottom of the springform pan to help release the cheesecake if desired.
Bourbon Caramel Sauce: Drizzling a bourbon caramel sauce over the cheesecake amplifies the flavors of the bourbon in both the cheesecake and the topping.
Whipped Cream: A light whipped cream can balance the richness of the cheesecake. The airy texture will help to lighten each bite while complementing the pumpkin and spices.
Spiced Candied Nuts: Offering some crunchy, sweet-twisted nuts as a topping provides a delicious contrast in texture and enhances the nutty flavor in the crust.
Maple Syrup: A drizzle of warm maple syrup can enhance the autumnal flavors of pumpkin and spice.
Ginger Snap Cookies: Serving ginger snap cookies on the side adds an extra element of spice and a crunchy texture that complements the softness of the cheesecake.
Chocolate Drizzle: A simple chocolate drizzle can add depth to the dessert, as chocolate and pumpkin flavors can play off each other nicely.
Wine Pairings
Chardonnay: A full-bodied, oaky Chardonnay would complement the creaminess of the cheesecake. Look for one that has buttery notes and hints of vanilla to balance with the spices in the pumpkin.
Sauvignon Blanc: Opt for a Sauvignon Blanc with bright acidity and citrus notes. This will help cut through the richness of the cheesecake.
Merlot: A smooth Merlot with soft tannins and dark fruit flavors can work well here. Look for one that has hints of plum and chocolate.
Other Alcohol Pairings
Bourbon: Since bourbon is already in the recipe, serving a nice glass on the side can amplify those flavors. A sweeter bourbon with notes of caramel and vanilla will pair beautifully with the cheesecake's creamy texture.
Coffee Liqueur: A rich coffee liqueur can complement the sweetness of the cheesecake while offering a bit of contrast.
Spiced Rum: A spiced rum can work wonders here, especially if it has notes of vanilla and caramel. It will echo the warmth of the spices in the cheesecake and add an additional layer of flavor.
Non-Alcoholic Pairings
Apple Cider: A warm or chilled apple cider can highlight the autumn flavors in the cheesecake, especially with its hints of spice.
Pumpkin Smoothie: Blend some pumpkin puree with yogurt, honey, and a touch of cinnamon for a creamy drink that brings out the pumpkin flavor.
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