Ingredients for Pumpkin Bourbon Cheesecake
- 1 cup pecan halves
- All Purpose Flour
- ½ cup packed light brown sugar
- 1 ½ cups graham cracker crumbs
- Unsalted Butter
- 1 large egg yolk
- Pumpkin Puree
- 4 large eggs
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Kosher Salt
- 2 (8 ounce) packages cream cheese, softened
- ½ cup maple syrup
- 2 tablespoons bourbon (plus 1 tablespoon for topping)
- 1 cup sour cream (plus ½ cup for topping)
- 2 tablespoons granulated sugar
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How to Make Pumpkin Bourbon Cheesecake
- **Crust:** Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan. Line the bottom and sides with parchment paper, leaving an overhang for easy removal.
- In a large bowl, combine 1 cup pecan halves, ½ cup all-purpose flour, ½ cup packed light brown sugar, 1 ½ cups graham cracker crumbs, ½ cup (1 stick) unsalted butter, melted, and 1 large egg yolk. Mix until well combined.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake for 10 minutes. Let cool completely on a wire rack.
- Reduce oven temperature to 300°F (150°C).
- **Filling:** In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, ½ cup packed light brown sugar, 4 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon salt.
- In a separate bowl, beat 2 (8 ounce) packages cream cheese, softened, ½ cup maple syrup, and 2 tablespoons bourbon with an electric mixer until smooth and creamy.
- Gently fold in 1 cup sour cream and the pumpkin mixture until just combined.
- Pour the filling over the cooled crust.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. Do not overbake.
- Let cool completely on a wire rack.
- **Topping:** Preheat oven to 350°F (175°C).
- In a small bowl, whisk together ½ cup sour cream, 1 tablespoon bourbon, and 2 tablespoons granulated sugar.
- Spread the sour cream mixture evenly over the cooled cheesecake.
- Bake for an additional 10 minutes.
- Let stand for 15 minutes before refrigerating.
- Refrigerate for at least 3 hours, or preferably overnight, until completely chilled.
- Carefully remove the cheesecake from the springform pan using the parchment paper overhang.
- Peel away the parchment paper. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
1312g
Fat
1049g
Carbs
149g
