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Pumpkin Cheesecake with Bourbon Cream

  • Author: Meagan


My (crazy) husband thinks he doesn’t like pumpkin pie, but agreed to try pumpkin cheesecake if I made it for Thanksgiving.  Everyone loved the cheesecake…and Brock has agreed to try pumpkin pie again.  I can’t really credit one particular recipe for this, but it took about 12? for me to stare at before I decided that this is what I would try.  I have to say that it worked – enjoy!



Pumpkin Cheesecake with Bourbon Cream


1 c. finely chopped pecan

1 1/2 c. graham cracker crumbs

1/4 c. packed brown sugar

1/2 t. cinnamon

1/2 c. melted butter

Preheat the oven to 325 and lightly spray a 9 or 10 inch spring form pan.  Using your food processor to be quick, pulse together the pecans, graham crumbs, brown sugar and cinnamon and then add in the melted butter and let it whirl until it’s well combined.  Press the mixture into the prepared pan, making sure that the crust is pressed about a half inch up the sides.


3 packages (250 g. each) cream cheese, softened

1 can (14 oz/398) pumpkin

1 1/3 c. packed brown sugar

4 eggs, room temperature

2 T. flour

1/2 t. cinnamon

1/4 t. EACH ground ginger, ground cloves, nutmeg, AND salt

1 T. vanilla

Using an electric mixer beat the cream cheese until it’s smooth, then add in the pumpkin and beat, and then the brown sugar and beat again, scraping down the sides as needed.  Add the eggs one at a time and mix on low until each one is combined, then add in the flour, cinnamon, ginger, cloves, nutmeg and salt and mix well.  Add in the vanilla and beat to finish it.

Carefully pour this into the crust, smooth the top and bake for 1 hour to about 1 hour and 15 minutes, or until the middle is just set when you give the pan a wiggle.  I always set spring form pans on a cookie sheet lined with parchment to bake.

Immediately after you take it out of the oven, use a thin knife or spreader and carefully run it around the side of the pan to loosen the cake – you may have to do this a couple of more times as it cools and this should prevent the top from cracking.  I allowed mine to cool in the pan for about 2 hours before I removed the side of the pan – though you can leave it together until you’re ready to serve it.  It should be refrigerated at least 4 hours prior to serving (I made mine the day before).


1 c. sour cream + 1 T. bourbon + 3 T. icing sugar

pecan halves for garnish


For the bourbon cream, put all three ingredients in a small bowl and whisk until smooth – I did this the afternoon of the meal.

When you’re ready to indulge, cut your cheesecake into slices – cleaning the knife in between pieces to get nice slices – and garnish with a dollop of cream and a pecan.

  • Category: Cakes, Cheesecake, Pumpkin


From Meagan's Kitchen

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