Pumpkin Bourbon Cheesecake

Indulge in the decadent flavors of autumn with this Pumpkin Bourbon Cheesecake, a show-stopping dessert that combines the creamy richness of cheesecake with the warm, spiced goodness of pumpkin pie. A buttery graham cracker crust sets the stage for a velvety pumpkin-infused filling, elevated by a splash of bourbon for a subtle, smoky depth. This luscious cheesecake is perfectly balanced with notes of cinnamon, nutmeg, and ginger from the pumpkin pie spice, making it the ultimate treat for holiday gatherings or cozy fall evenings. With a hint of vanilla and a dollop of whipped cream on top, this dessert is as stunning as it is satisfying. Whether you're hosting Thanksgiving or simply craving an elegant pumpkin dessert, this Pumpkin Bourbon Cheesecake is sure to impress! Perfect for fall recipes, holiday desserts, and pumpkin lovers alike!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 15 ounces pumpkin puree
• 1 cup sour cream
• 4 large eggs
• 2 tablespoons all-purpose flour
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice
• 0 whipped cream (for serving)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.

Step 5

Add 1 cup of granulated sugar and 1 cup of light brown sugar to the cream cheese and beat until fully incorporated.

Step 6

Mix in the pumpkin puree and sour cream until smooth.

Step 7

Add the eggs one at a time, beating after each addition to incorporate fully.

Step 8

Stir in the flour, bourbon, vanilla extract, and pumpkin pie spice until the mixture is smooth and well combined.

Step 9

Pour the cheesecake batter over the pre-baked crust in the springform pan.

Step 10

Place the springform pan on a baking sheet to catch any drips, then bake in the preheated oven for 60-70 minutes, or until the center is just set and slightly jiggly.

Step 11

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

Step 12

After cooling, remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight.

Step 13

Before serving, loosen the springform pan's edges with a knife, then remove the sides of the pan.

Step 14

Top the cheesecake with whipped cream for garnish, slice, and serve!

Nutrition Facts

Serving size	(2354.8g)

Amount per serving	% Daily Value*
Calories	6854.7

Total Fat 413.7g	0%
Saturated Fat 236.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 1822.8mg	0%
Sodium 4213.7mg	0%
Total Carbohydrate 711.2g	0%
Dietary Fiber 19.1g	0%
Total Sugars 534.1g
Protein 99.6g	0%

Vitamin D 164IU	0%
Calcium 1554.1mg	0%
Iron 22.8mg	0%
Potassium 2517.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 5.7%

Carbs: 40.8%