Pumpkin Bourbon Cheesecake

Rating5.00  Votes1


For the Filling:
3 (8 ounce) packages cream cheese
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons heavy cream
1 (15 ounce) can pumpkin
3 eggs
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon bourbon
For the Topping:
2 cup sour cream
2 tablespoons sugar
1 tablespoon bourbon
16 toasted pecan halves for garnish
For the Crust:
3/4 cup finely ground gingersnap cookies
1/2 cup finely ground toasted pecans
1/4 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup (half stick) unsalted butter, melted




FOR THE CRUST: In a bowl combine the cookie crumbs, pecans, and sugars, stir in the melted butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill for 1 hour.

FOR THE FILLING: Preheat oven to 325 degrees F. In an electric mixer, cream together the cream cheese and granulated sugar for 3-5 minutes. In a separate bowl combine the pumpkin, egg, cinnamon, nutmeg, ginger, salt, and brown sugar. To the cream cheese mixture, add the cornstarch, heavy cream, vanilla, bourbon, and pumpkin mixture. Scrape sides of the bowl to ensure everything is incorporated. When mixture is smooth pour into the chilled crust. Bake for 55-65 minutes. Center will still be jiggly and the sides will be set.

FOR THE TOPPING: Stir together the sour cream, sugar, and bourbon. Spread mixture on top of cheesecake and bake for an additional 10 minutes.

Cool cheesecake for 1-2 hours, remove springform and refrigerate for at least 6 hours. Top with pecan halves. Best made the day before.


Active Time:  50-60 Minutes
Total Time:  1 Hour 30 Minutes
Yield:  12 Servings

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