Ingredients for Pumpkin Cheesecake With Bourbon Spiked Cream
- Vanilla Wafers
- Pecan Pieces
- 6 tablespoons melted butter
- 3 (8 ounce) packages cream cheese
- Light Brown Sugar
- 4 large eggs
- 1 cup heavy cream (plus 1 cup for whipped cream)
- All Purpose Flour
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pumpkin Puree
- Sweetened Whipped Cream
- ¼ cup bourbon
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How to Make Pumpkin Cheesecake With Bourbon Spiked Cream
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, and 6 tablespoons melted butter. Mix well and press firmly into the bottom of a 12-inch springform pan.
- In a food processor, beat 3 (8 ounce) packages of cream cheese until completely smooth and creamy.
- Add 1 ½ cups packed light brown sugar and blend until combined.
- Add 4 large eggs one at a time, mixing well after each addition.
- Add 1 cup heavy cream, ¼ cup all-purpose flour, ½ teaspoon salt, 2 teaspoons ground cinnamon, and 1 teaspoon vanilla extract. Blend until completely smooth.
- Gently fold in 1 (15 ounce) can pumpkin puree until just combined.
- Pour batter into the prepared crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 1 hour and 15 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- While the cake is baking, in a medium bowl, whip 1 cup heavy cream until soft peaks form. Gently fold in ¼ cup bourbon.
- Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight.
- Carefully remove the cheesecake from the springform pan. Slice and serve, garnished with the bourbon whipped cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
78g
Fat
132g
Carbs
9g