Bourbon Pumpkin Spice Cheesecake
- Total Time: 2 hours 45 mins
- Yield: 12 servings 1x
Description
This decadent dessert is delicious even if you skip the bourbon, but it’s even better if you don’t.
Ingredients
CRUST:
- 8 tbsp (120 ml) butter, melted
- 1 cup (240 ml) graham cracker crumbs
- 1 cup (240 ml) finely ground pecans
- 3 tbsp (45 ml) granulated sugar
- pinch of kosher salt
FILLING:
- 2 lbs (900 g) cream cheese, room temperature
- 1/4 cup (60 ml) sour cream
- 2 cups (480 ml) packed brown sugar
- 15 oz (425 g) can pumpkin puree
- 6 large eggs
- 3 tbsp (45 ml) bourbon
- 2 tbsp (30 ml) vanilla extract
- 2 tsp ground cinnamon
- 1 tsp kosher salt
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground allspice
Instructions
- 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.
- Prep Time: 45 mins
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
Find it online: https://honestcooking.com/bourbon-pumpkin-spice-cheesecake/
If You Liked This Recipe, You’ll Love These
- Tamara’s Ultimate Cheesecake
- Pumpkin Pie with Brown Sugar Meringue
- Strawberry and Mint Pavlova
- Shiso Meyer Lemon Tart
Frequently Asked Questions
Can I skip the bourbon?
Yes — the excerpt states the cheesecake is delicious even without the bourbon, though it’s even better with it. Simply omit the 3 tbsp called for in the filling; all other proportions stay the same.
Why does this recipe use a water bath?
The springform pan is placed inside a roasting pan and boiling water is poured in until it comes about halfway up the sides. The gentle, even steam heat prevents the cheesecake from cracking and helps the outside set while keeping the center creamy after the 1 hour 45 minute bake.
How long does the cheesecake need to chill before serving?
After baking for 1 hour 45 minutes, the oven is turned off and the cheesecake rests inside with the door cracked for about 30 minutes. It then cools completely on a wire rack before going into the refrigerator for several hours until fully set — overnight is recommended for best results. 
