• Prep Time: 30- minutes
  • Cooking Time: 90-minutes
  • Serves: 8 servings

Pumpkin Bourbon Cheesecake

  • Recipe Submitted by on

Category: Kids, Holiday, Eggs, Cheesecakes

 Ingredients List

  • 1 cup finely chopped pecans
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup cup graham cracker crumbs
  • 2 tablespoons tablespoons unsalted butter, softened
  • 1 egg yolk
  • Pumpkin Bourbon Cheesecake Filling
  • 1½ cups pumpkin purée
  • ½ cup brown sugar
  • 2 eggs, beaten
  • ½ teaspoon each ground cinnamon, nutmeg, ginger and salt
  • 1½ pounds deli-style cream cheese
  • ½ cup maple syrup
  • 2 tablespoons bourbon
  • 2 tablespoons sour cream
  • Pumpkin Bourbon Cheesecake Topping
  • 1 cup sour cream
  • 1 teaspoon bourbon
  • 1 teaspoon granulated sugar


Preheat oven to 350°F. Butter an 8-inch springform pan and line bottom and sides with parchment paper.

Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300°F.

Mix pumpkin purée, brown sugar, eggs, spices and salt together in a large bowl and set aside.

Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.

Return oven temperature to 350°F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.

Remove from springform pan and peel away parchment paper before serving

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