Pumpkin Cheesecake with Bourbon Spiked Cream
Indulge in the rich, autumnal flavors of this Pumpkin Cheesecake with Bourbon-Spiked Cream, a showstopping dessert perfect for holiday gatherings or cozy fall evenings. This luscious cheesecake features a buttery graham cracker crust and a velvety filling infused with real pumpkin puree, warm pumpkin pie spices, and a hint of cinnamon. Each bite delivers the perfect balance of creamy sweetness and aromatic spice. Topping it all off is a cloud of freshly whipped cream, lightly spiked with bourbon for an extra touch of elegance and depth. With its stunning presentation and irresistibly creamy texture, this cheesecake is sure to be the star of the dessert table. Whether you're entertaining guests or treating yourself, this decadent recipe is a must-try for pumpkin lovers.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar (for crust)
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.5 cup Light brown sugar, packed
- 1 cup Canned pumpkin (not pumpkin pie filling)
- 0.25 cup Sour cream
- 0.25 cup Heavy cream
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Heavy cream (for whipped topping)
- 2 tablespoons Granulated sugar (for whipped topping)
- 1 tablespoon Bourbon
- 1 teaspoon Vanilla extract (for whipped topping)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 1 cup granulated sugar and light brown sugar, beating until well incorporated.
Mix in the pumpkin, sour cream, and heavy cream, followed by the vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend until smooth.
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Pour the cheesecake batter over the cooled crust in the springform pan.
Place the pan on a baking sheet, then bake in the preheated oven for 60-70 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
Before serving, prepare the whipped topping. In a chilled mixing bowl, whip the heavy cream until soft peaks form.
Add the sugar, bourbon, and vanilla extract, then continue to whip until stiff peaks form.
Spread or pipe the bourbon-spiked whipped cream over the chilled cheesecake.
Garnish with a sprinkle of pumpkin pie spice or ground cinnamon, if desired. Slice and serve!
Nutrition Facts
Calories |
6878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.9 g | 581% | |
| Saturated Fat | 264.0 g | 1320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1823 mg | 608% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 628.9 g | 229% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 463.1 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1366 mg | 105% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2557 mg | 54% | |
*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.
