Pumpkin Bourbon Cheesecake with Graham Pecan Crust Creme
Indulge in the decadent harmony of fall flavors with this Pumpkin Bourbon Cheesecake with Graham Pecan Crust Crème. A buttery graham cracker crust, elevated with finely chopped pecans, provides the perfect nutty base for a rich, velvety cheesecake infused with pure pumpkin puree, a splash of bourbon, and warm spices like cinnamon, nutmeg, and ginger. This dessert is baked to perfection and topped with a luscious dollop of homemade whipped cream scented with vanilla. Perfect for holiday gatherings or an elegant autumn treat, this cheesecake boasts a creamy texture, bold flavors, and beautiful layers that will impress your guests. Whether you're craving the comforting warmth of pumpkin or the sophistication of bourbon, this recipe delivers the best of both worlds.
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Recipe Information
Ingredients
- 1.5 cups (crushed) graham crackers
- 0.5 cups (finely chopped) pecans
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 24 ounces (3 8-ounce packages) cream cheese, softened
- 3 quarters cups granulated sugar
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.5 cup sour cream
- 1.5 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for creme topping)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a mixing bowl, combine the crushed graham crackers, chopped pecans, melted butter, and brown sugar. Mix until well combined and press the mixture evenly into the bottom of the prepared springform pan to form a crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and creamy.
Add in the eggs one at a time, mixing well after each addition.
Mix in the pumpkin puree, sour cream, bourbon, vanilla extract, cinnamon, nutmeg, and ginger until all ingredients are incorporated and the batter is smooth.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the oven at 325°F (163°C) for 60-70 minutes, or until the center is slightly jiggly but set.
Turn off the oven and leave the cheesecake in the oven with the door cracked for 1 hour to cool slowly. This helps prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
To make the creme topping, whip the heavy cream, powdered sugar, and vanilla extract in a cold mixing bowl until soft peaks form.
Slice and serve the cheesecake topped with a dollop of the whipped creme.
Nutrition Facts
Calories |
5120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.4 g | 638% | |
| Saturated Fat | 297.0 g | 1485% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 70.2 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1397 mg | 107% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
