Pumpkin Cheesecake With Bourbon-Butter Sauce

"This is the best pumpkin cheesecake I have ever had. The bourbon can be substituted for vanilla. Takes a little work but you can make it ahead so that you don't have to worry about it on Thanksgiving. A Must Try!!!!!!"
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Ready In:
1hr 45mins




  • Heat oven to 350 degrees.
  • Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
  • Wrap outside of pan with heavy duty aluminum foil.
  • In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
  • Add 1/3 cup melted butter; stir until crumbs are well moistened.
  • Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
  • Bake for 10 minutes or until golden brown.
  • In large bowl beat cream cheese at medium-low speed until smooth.
  • Beat in 1 cup sugar until smooth.
  • Add eggs one at a time, beating just until combined.
  • Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
  • (Do not overbeat) Pour into spring form pan.
  • Place spring form pan in large shallow roasting pan or broiler pan.
  • Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
  • Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
  • Center should be less set than edges and will move when pan is tapped.
  • It should ripple as if liquid.
  • Remove from oven; remove from water bath.
  • Cool completely on wire rack.
  • Refrigerate at least 4 hours or overnight.
  • To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
  • Whisk in brown sugar until mixture is smooth.
  • Whisk in cream and bourbon; bring to a boil.
  • Pour into medium bowl; cool completely.
  • Serve with cheesecake.
  • Refrigerate leftovers.

Questions & Replies

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  1. Andrea Rutland
    This cheesecake is sooooo good. I took it to work and evryone raved about it. I made mine a light version substituting Splenda for the sugar and I used light cream cheese instead of regular. I also added 1/2 chopped pecans to the crust. It came out great.


  1. mel m.
    In the sauce, I used dark brown sugar and I use Wild Turkey for the bourbon. I also doubled the sauce recipe. He sauce is easy to use for gifts. Serve over ice cream, in hot water, tea, pound cake! So many options!!


I love to cook, I don't eat out very much because I always think to myself, I can make it better and then we get the bill and then I know I can make it better! I have high expectations when it comes to my cooking because I want to be able to cook as good if not better than my mom and grandma some day. I love to cook for others. Nothing makes me feel better about my skills in the kitchen then special meal requests.
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