Pumpkin Cheesecake with Bourbon Spiked Cream

READY IN: 1hr 30mins
Recipe by Malriah

A new Thanksgiving tradition! This is a super rich and creamy treat, not for weak taste-buds! Credit goes to the king of the kitchen, Emeril.

Top Review by Wendy13

I had a pumpkin cheesecake at Caeser's Palace in Las Vegas a few years ago that was decadent. I have been trying to replicate it ever since. So far this is the closest that I have come. Everyone in my house liked it. It has a great, creamy texture and just the right amount of pumpkin. The only thing that I changed was to use gingersnaps in place of the nuts in the crust. It was also very easy to make. Thank you so much for sharing the recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine the crumbs, pecans and butter together.
  3. Mix well and press into a 12 inch spring form pan.
  4. In a food processor mix cream cheese until smooth.
  5. Add brown sugar and blend.
  6. Add the eggs, ONE AT A TIME, and thoroughly incorporate.
  7. Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
  8. Add pumpkin and continue mixing until smooth.
  9. Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
  10. While cake is baking,combine whipped cream and bourbon together.
  11. Allow cake to cool COMPLETELY before removing spring form.
  12. Cut and garnish with spiked cream.

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