Pumpkin Cheesecake with Bourbon Sour Cream Topping
Indulge in the ultimate autumn dessert with this luscious Pumpkin Cheesecake with Bourbon Sour Cream Topping. Featuring a buttery graham cracker crust, a velvety pumpkin-infused cheesecake filling spiced with warm pumpkin pie flavors, and a subtly boozy bourbon sour cream topping, this dessert is a sophisticated twist on classic fall treats. The addition of a water bath ensures a perfectly smooth, crack-free finish, while the overnight chill time allows the flavors to deepen and meld beautifully. Ideal for holiday gatherings or as a seasonal centerpiece, this cheesecake serves 12 and pairs perfectly with a cup of coffee or a glass of spiked cider. Whether you're a pumpkin enthusiast or just seeking a show-stopping dessert, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 1 cup canned pumpkin puree
- 0.25 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 4 pieces large eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.
In a medium bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to create the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and light brown sugar, beating until fully combined and smooth.
Add the pumpkin puree, sour cream, flour, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until smooth and well incorporated.
Add the eggs one at a time, beating on low after each addition just until combined. Avoid overmixing to prevent cracks in the cheesecake.
Pour the cheesecake filling over the cooled crust and spread evenly.
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracking.
Bake in the preheated oven for 70-80 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
While the cheesecake is cooling, prepare the topping. In a small bowl, whisk together the sour cream, powdered sugar, bourbon, and vanilla extract until smooth.
Once the cheesecake has cooled in the oven, remove it from the water bath and spread the bourbon sour cream mixture evenly over the top.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to chill and firm up.
When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into 12 pieces and serve. Enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 37.3 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 165 mg | 4% | |
*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.
