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    You are in: Home / Recipes / Pumpkin Cheesecake With Bourbon Recipe
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    Pumpkin Cheesecake With Bourbon

    1/2 Photos of Pumpkin Cheesecake With Bourbon

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 50 mins

    6 hrs

    50 mins

    Kittencalskitchen's Note:

    This can also be made without the bourbon but it IS better with it. This cheesecake is very light and fluffy and not dense it has an extreme flavor, you will get many rave reviews when you serve this at your next dinner. When serving on plate drizzle with caramel sauce or a dollop of whipped cream. This is an outstanding and easy to make cheesecake, one you will be proud to serve. If you like an extreme spice flavor increase the cinnamon, nutmeg and ginger by 1/2 teaspoon. Just a hint... If you don't want to purchase a full bottle of bourbon, just purchase those little small about 1/3-cup bottles, the kind that they serve on airplanes, anywhere that wine or whiskey is sold, and use it for this recipe, it really kicks up the flavor big time! Plan ahead or a day before this cheesecake needs to chill for a minimum of 6 hours or overnight. I lightly drizzle my caramel sauce over the cheesecake slices (Kittencal's Brown Sugar Caramel Sauce or Ice Cream Topping) when serving on plates, or dollup with whipped cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    PUMPKIN FILLING

    Directions:

    1. 1
      To make the crust: stir together crumbs, pecans, both sugars and melted butter until well combined.
    2. 2
      Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
    3. 3
      Bake in a 350°F oven for 8 minutes; remove and cool completely.
    4. 4
      Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.
    5. 5
      For filling: Set oven to 350°F and set oven rack to middle position.
    6. 6
      In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.
    7. 7
      In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.
    8. 8
      Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
    9. 9
      Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.
    10. 10
      Pour filling into crust (smoothing the top).
    11. 11
      Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
    12. 12
      Bake in center oven until center is just set (about 50-60 minutes).
    13. 13
      Transfer to a rack and cool for about 3 hours.
    14. 14
      Chill in refrigerator for a minimum of 6 hours or overnight (even better!).

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on November 25, 2011

      55

      This cheesecake was a huge hit this Thanksgiving! Thanks Kittencal, I think this will become a tradition!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2010

      Haven't tasted it yet (cooked anyway) but it caused a fire in my oven because of all the butter in the crumbs! I followed directions and baked crust first but it came out soggy, should I have used less butter? maybe a 1/4 cup??

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2010

      55

      fabulous! absolutely incredible! the only things i played with were a) fresh pumpkin because i could not find canned pumpkin here (germany) and b) a bit less sugar but otherwise, it is exact. (a friend in toronto had sent me graham crackers so this was also not a problem) it was a hit! my partner said it smelt a bit like lebkuchen (n├╝rnberger gingerbread) while it was cooling and this was only the first sign that it was going to be good. we all adored it. so rich and creamy and yet not weighty as cheese cake can sometimes be. thank you kittencal so very much!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pumpkin Cheesecake With Bourbon

    Serving Size: 1 (136 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 484.9
     
    Calories from Fat 298
    61%
    Total Fat 33.2 g
    51%
    Saturated Fat 17.2 g
    86%
    Cholesterol 132.7 mg
    44%
    Sodium 468.6 mg
    19%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 30.6 g
    122%
    Protein 6.2 g
    12%

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