Spiced Pumpkin Cheesecake with Brown Sugar Bourbon Cream
Indulge in the cozy flavors of fall with this luscious Spiced Pumpkin Cheesecake with Brown Sugar Bourbon Cream. A crunchy, aromatic gingersnap crust forms the perfect base for a velvety pumpkin cheesecake infused with warm spices like cinnamon, nutmeg, and cloves. Baked to creamy perfection in a gentle water bath, this dessert boasts a sophisticated depth of flavor, further elevated by the dreamy topping of lightly whipped brown sugar bourbon cream. With its rich layers and festive aroma, this showstopping cheesecake is ideal for holiday gatherings, special occasions, or any time you crave a decadent autumn-inspired dessert.
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Recipe Information
Ingredients
- 200 grams Gingersnap cookies
- 80 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar
- 200 grams Pumpkin puree
- 120 grams Sour cream
- 3 large Eggs
- 20 grams All-purpose flour
- 2 teaspoons Vanilla extract
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 50 grams Brown sugar
- 240 milliliters Heavy cream
- 1 tablespoon Bourbon
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Place the gingersnap cookies in a food processor and blend into fine crumbs. Add the melted butter and pulse until combined.
Press the gingersnap mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy, about 2-3 minutes.
Add the pumpkin puree, sour cream, and vanilla extract to the bowl. Mix until fully incorporated.
Add the eggs, one at a time, mixing well after each addition.
In a small bowl, combine the flour, cinnamon, nutmeg, ginger, and cloves. Slowly add the dry ingredients into the cream cheese mixture, mixing until just combined.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake for 60-75 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour. Then remove from the oven and water bath, and let it cool completely on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to set fully.
To make the brown sugar bourbon cream, whip the heavy cream, brown sugar, and bourbon together in a mixing bowl until soft peaks form.
Serve slices of the cheesecake topped with a dollop of the brown sugar bourbon cream. Enjoy!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 374 mg | 16% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 33.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 220 mg | 5% | |
*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.
