Pumpkin Bourbon Cheesecake with Graham Pecan Crust Creme

Indulge in the decadent harmony of fall flavors with this Pumpkin Bourbon Cheesecake with Graham Pecan Crust Crème. A buttery graham cracker crust, elevated with finely chopped pecans, provides the perfect nutty base for a rich, velvety cheesecake infused with pure pumpkin puree, a splash of bourbon, and warm spices like cinnamon, nutmeg, and ginger. This dessert is baked to perfection and topped with a luscious dollop of homemade whipped cream scented with vanilla. Perfect for holiday gatherings or an elegant autumn treat, this cheesecake boasts a creamy texture, bold flavors, and beautiful layers that will impress your guests. Whether you're craving the comforting warmth of pumpkin or the sophistication of bourbon, this recipe delivers the best of both worlds.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 12

Ingredients

• 1.5 cups (crushed) graham crackers
• 0.5 cups (finely chopped) pecans
• 6 tablespoons unsalted butter, melted
• 2 tablespoons light brown sugar
• 24 ounces (3 8-ounce packages) cream cheese, softened
• 3 quarters cups granulated sugar
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 0.5 cup sour cream
• 1.5 tablespoons bourbon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for creme topping)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2

In a mixing bowl, combine the crushed graham crackers, chopped pecans, melted butter, and brown sugar. Mix until well combined and press the mixture evenly into the bottom of the prepared springform pan to form a crust. Bake the crust for 10 minutes, then set aside to cool.

Step 3

In a large mixing bowl, beat the cream cheese and granulated sugar together using a hand mixer or stand mixer until smooth and creamy.

Step 4

Add in the eggs one at a time, mixing well after each addition.

Step 5

Mix in the pumpkin puree, sour cream, bourbon, vanilla extract, cinnamon, nutmeg, and ginger until all ingredients are incorporated and the batter is smooth.

Step 6

Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

Step 7

Bake the cheesecake in the oven at 325°F (163°C) for 60-70 minutes, or until the center is slightly jiggly but set.

Step 8

Turn off the oven and leave the cheesecake in the oven with the door cracked for 1 hour to cool slowly. This helps prevent cracking.

Step 9

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.

Step 10

To make the creme topping, whip the heavy cream, powdered sugar, and vanilla extract in a cold mixing bowl until soft peaks form.

Step 11

Slice and serve the cheesecake topped with a dollop of the whipped creme.

Nutrition Facts

Serving size	(17442.5g)

Amount per serving	% Daily Value*
Calories	60859.8

Total Fat 5938.5g	0%
Saturated Fat 3555.7g	0%
Polyunsaturated Fat 10.8g
Cholesterol 19120.4mg	0%
Sodium 53464.3mg	0%
Total Carbohydrate 1167.3g	0%
Dietary Fiber 12.5g	0%
Total Sugars 792.7g
Protein 1081.5g	0%

Vitamin D 123IU	0%
Calcium 16738.8mg	0%
Iron 65.4mg	0%
Potassium 17835.9mg	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: 85.6%

Protein: 6.9%

Carbs: 7.5%