Pumpkin Cheesecake with Bourbon Butter Sauce
Indulge in the cozy, decadent flavors of fall with this Pumpkin Cheesecake with Bourbon Butter Sauce. The velvety smooth pumpkin-infused cheesecake rests atop a buttery graham cracker crust, creating a perfect balance of creamy and crunchy textures. Warm spices like cinnamon, nutmeg, and ginger lend depth to the filling, while a luxurious bourbon butter sauce adds an irresistible caramel-like finish. This show-stopping dessert is baked in a water bath for an ultra-creamy, crack-free texture and is the perfect centerpiece for holiday gatherings or special occasions. Serve it chilled with a drizzle of warm sauce for a dessert that’s as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 0.5 cup Dark brown sugar (packed)
- 1 cup Pumpkin puree
- 0.5 cup Sour cream
- 4 Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.5 cup Heavy cream
- 2 tablespoons Bourbon
- 4 tablespoons Unsalted butter (for sauce)
- 0.25 cup Brown sugar (for sauce)
- 0.25 cup Heavy cream (for sauce)
- 1 teaspoon Vanilla extract (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar and dark brown sugar, and beat until fully combined and fluffy.
Mix in the pumpkin puree, sour cream, and vanilla extract. Then, add the eggs one at a time, beating lightly after each addition. Do not overmix to avoid incorporating too much air.
In a small bowl, whisk together the flour, cinnamon, nutmeg, and ginger. Fold the dry ingredients into the cream cheese mixture until just incorporated.
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath).
Bake the cheesecake in the preheated oven for 60–75 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath, then let it cool at room temperature before refrigerating for at least 4 hours or overnight.
To make the bourbon butter sauce, combine the unsalted butter and brown sugar in a small saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
Whisk in the heavy cream and bourbon, then bring the mixture to a gentle boil. Reduce heat and simmer for 3–4 minutes, stirring frequently, until slightly thickened. Remove from heat and stir in the vanilla extract.
To serve, slice the chilled cheesecake and drizzle generously with warm bourbon butter sauce. Enjoy!
Nutrition Facts
Calories |
7093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.5 g | 620% | |
| Saturated Fat | 282.6 g | 1413% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 2074 mg | 691% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 601.8 g | 219% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 458.3 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1331 mg | 102% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2026 mg | 43% | |
*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.
