Pumpkin Cheesecake With Bourbon Sour Cream Topping Recipe

Name: Pumpkin Cheesecake With Bourbon Sour Cream Topping
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup chopped pecans + extra for garnish (optional); Light Brown Sugar; Granulated Sugar; Unsalted Butter; Solid Pack Pumpkin; Eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; Ground Ginger; ¼ teaspoon salt; 2 (8-ounce) packages cream cheese; Heavy Cream; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; Liqueur; 1 cup sour cream; Pecan Halves

Indulge in this decadent Pumpkin Cheesecake with Bourbon Sour Cream Topping! This classic recipe, originally featured in November 1990 Gourmet magazine, delivers a rich and creamy pumpkin filling infused with bourbon, perfectly complemented by a tangy bourbon sour cream topping. A nostalgic favorite, perfect for fall gatherings or a special treat any time of year.

Prep Time 30 mins

Cook Time 55 mins

Calories 552 kcal

Protein 14g

Rating 5.0 (4 Reviews)

Pumpkin Cheesecake With Bourbon Sour Cream Topping

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cheesecake With Bourbon Sour Cream Topping

1 ½ cups graham cracker crumbs
½ cup chopped pecans + extra for garnish (optional)
Light Brown Sugar
Granulated Sugar
Unsalted Butter
Solid Pack Pumpkin
Eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Ground Ginger
¼ teaspoon salt
2 (8-ounce) packages cream cheese
Heavy Cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
Liqueur
1 cup sour cream
Pecan Halves

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How to Make Pumpkin Cheesecake With Bourbon Sour Cream Topping

**Make the Crust:**
Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, ¼ cup packed light brown sugar, and 2 tablespoons granulated sugar in a medium bowl.
Add 6 tablespoons (3 ounces) melted unsalted butter and mix until evenly moistened.
Press the mixture firmly into the bottom and 1 ½ inch up the sides of a 9-inch buttered springform pan.
Refrigerate the crust for at least 1 hour.
**Make the Filling:**
In a medium bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 large egg, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon salt, and ¼ cup packed light brown sugar.
In a large bowl, beat 2 (8-ounce) packages cream cheese with an electric mixer until smooth.
Gradually add 1 cup granulated sugar and beat until light and fluffy.
Beat in 1 cup heavy cream, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 2 tablespoons bourbon liqueur, and the pumpkin mixture until smooth and well combined.
Pour the filling into the prepared crust.
Bake in a preheated 350°F (175°C) oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a wire rack for 5 minutes.
**Make the Topping:**
In a small bowl, whisk together 1 cup sour cream, 2 tablespoons granulated sugar, and 1 tablespoon bourbon liqueur.
Spread the sour cream mixture evenly over the top of the cheesecake.
Bake for an additional 5 minutes.
Let the cheesecake cool completely in the pan on a wire rack, then chill, covered, overnight for best results.
Carefully remove the side of the springform pan before serving. Garnish with extra chopped pecans (optional).