Pumpkin Cheesecake with Bourbon
Indulge in the ultimate autumn-inspired dessert with this luxurious Pumpkin Cheesecake with Bourbon. Featuring a buttery graham cracker crust and a silky smooth filling infused with real pumpkin puree, warm spices like cinnamon and ginger, and a bold splash of bourbon, this cheesecake is the perfect balance of cozy and sophisticated flavors. Baked in a water bath for a crack-free finish and chilled to perfection, this dessert is a show-stopping centerpiece for holiday gatherings or festive family dinners. Top it with a dollop of whipped cream and a dash of cinnamon for an elegant presentation that’s as irresistible as it is decadent. Perfect for pumpkin lovers and cheesecake enthusiasts alike, this recipe is a must-try for the fall season!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1.5 cups pumpkin puree
- 4 large eggs
- 0.5 cup sour cream
- 2 tablespoons all-purpose flour
- 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 whipped cream (optional, for garnish)
- 1 pinch ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly or line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Place the crust in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer. Gradually add 1 cup of granulated sugar and the brown sugar, beating until well combined.
Add the pumpkin puree and mix until smooth. Crack in the eggs one at a time, beating well after each addition.
Stir in the sour cream, flour, bourbon, vanilla extract, cinnamon, ginger, nutmeg, and cloves until fully incorporated.
Pour the batter over the chilled crust, smoothing the top with a spatula.
Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps to prevent cracking.
Remove the cheesecake from the oven and water bath, and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
To serve, remove the cheesecake from the springform pan. Garnish with whipped cream and a pinch of ground cinnamon, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.9 g | 477% | |
| Saturated Fat | 212.5 g | 1062% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 560.9 g | 204% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 412.5 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1327 mg | 102% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2194 mg | 47% | |
*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.
