Pumpkin Cheesecake With Bourbon

READY IN: 6hrs 50mins
SERVES: 12-14




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