Bourbon Pumpkin Cheesecake, an Autumn Delight

Here is the promised cheesecake recipe.  The daughter of a close friend recently married in a beautiful outdoor ceremony.  The decorations were mostly natural wheat sheaves, feathers, etc.  In keeping with the Autumn theme, Kat wanted seasonal desserts instead of traditional wedding cake.

When her mom, Jane, passed around the recipes I chose Bourbon Pumpkin Cheesecake.  The recipe was adapted from Gourmet, November 2003  I’m not a fan of bourbon, but it sounded cool.  Doesn’t take much for me these days.  🙂

This was so good and went so fast at the reception I’m going to make another one for our family Thanksgiving dinner.

Bourbon Pumpkin Cheesecake

Serves 12-14


3/4 cup graham cracker crumbs (I used 1 sleeve of gr. cr. and the food processor).

1/2 cup pecans(1-3/4 oz.), finely chopped (fd. processor).

1/4 cup packed light brown sugar.

1/4 cup granulated sugar

1/2 stick unsalted butter, melted and cooled.

Invert bottom of 9-inch springform pan (this creates a flat bottom which makes it easier to get cheesecake off of pan without breaking).  Lock pan and butter it.  I used spray.

Stir together crumbs, pecans, sugars, and butter until combined well.  Press crumb mixture evenly in pan going up 1/2 inch on the sides.  Chill crust 1 hour.

Now, make the filling:

1-1/2 cups canned pumpkin

3 large eggs

1/2 cup packed light brown sugar

2 tbsp. heavy cream

1 tsp. vanilla

1 tbsp. bourbon liquer or bourbon (optional)  I used regular bourbon (thanks, Jane!)

1/2 cup granulated sugar

1 tbsp. cornstarch

1-1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground ginger

1/2 tsp. salt.

3 (8 oz.) packages cream cheese at room temp.

(I used Pumpkin Pie Spice instead of individual spices.)

Put oven rack in middle position, Preheat to 350 degrees.

Whisk together Pumpkin, Eggs, Brown Sugar, Cream, Vanilla and liquer until combined.

Stir together granulated sugar, cornstarch, spices and salt in LARGE bowl.

Add Cream Cheese and beat with electric mixer at high speed until smooth, about 3 minutes.

Pour filling into crust, smoothing top, then put springform pan on a cookie sheet (in case it leaks).  Bake until center is just set, 50-60 minutes.  Transfer to rack and cook 5 minutes.  Leave the OVEN ON.

Make topping:

Whisk together Sour Cream, Sugar ad Liqueur in a bowl, then spread on top of cheesecake and bake an additional 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, uncovered, until cold, at least 4 hours.  Remove side of pain and bring to room temperature before serving.  Can be made up to 2 days ahead.

This sounds long and complicated, but it really flows well.


If you make it, please comment and let me know how you like it.

Thanks for reading!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s