This decadent dessert is delicious even if you skip the bourbon, but it’s even better if you don’t.
By Brittany Everett
- 8 tablespoons butter, melted
- 1 cup graham cracker crumbs
- 1 cup finely ground pecans
- 3 tablespoons granulated sugar
- pinch of kosher salt
- 2 lbs cream cheese, room temperature
- ¼ cup sour cream
- 2 cups packed brown sugar
- 15 ounce can pumpkin puree
- 6 large eggs
- 3 tablespoons bourbon
- 2 tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ¾ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- Position a rack in the center of the oven and preheat to 325 degrees F. Wrap the outside of a 10" springform pan with foil. Brush the inside of the pan with some of the melted butter, then combine the remaining butter with the other crust ingredients in a small bowl. Press the crumb mixture into the bottom and up the sides of the springform pan, packing it tightly and evenly. Bake the crust until golden brown, 15-20 minutes. Cool on a wire rack. Meanwhile, bring a medium pot of water to a boil and start on the filling.
- Beat the cream cheese and sour cream in a mixer until smooth. Add the brown sugar and beat until well combined, scraping down the sides of the bowl once or twice. In a medium bowl, whisk together the pumpkin puree, eggs, bourbon, vanilla, salt and spices until well combined. Add this to the cream cheese mixture and beat until just combined. Scrape the sides of the bowl with a spatula and fold a few times to make sure the mixture is uniform.
- Pour the filling into the cooled crust and place the springform pan inside of a roasting pan. Place the roasting pan in the oven and carefully pour the boiling water in the roasting pan until it comes about halfway up the sides of the springform pan. Bake until the outside of the cheesecake is set but the center is still loose, about 1 hour 45 minutes.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 30 minutes. Remove the springform pan from the roasting pan and allow to cool completely on a wire rack. Run a knife around the edge of the cheesecake and refrigerate for several hours (until fully set) or overnight.
A graphic designer by day, Brittany enjoys cooking, eating, photographing and discussing food with every other waking moment. She created Kitchenette, a food blog dedicated to making delicious comfort foods from scratch and with love.