This to-die-for Bourbon Pumpkin Cheesecake has all the makings of a meal… pumpkin, cheese, and spices. Richly flavored, your tastebuds will say “more please” but this dessert is so filling you could even share and keep it #SOBikini!
Pumpkin is a classic ingredient throughout the fall and holiday season. With lots of fiber and anti-oxidants, pumpkin is a healthy ingredient for a variety of recipes.
Some of the healthier recipes include:
- Gluten-Free Pumpkin Muffins
- Pumpkin Bread with Ginger
- Roasted Pumpkin Soup
- Roasted Pumpkin with Nutmeg
- Pumpkin Date Nut Balls < YUM!
- Pumpkin Pie, of course
- and here, Pumpkin Cheesecake!
This recipe version is full fat and has sugar. However, a little goes a long way. A small slice will more than satisfy the tastebuds.
Recipe Tips:
- Bring the cream cheese and butter to room temperature
- A hint of bourbon goes a long way! Stick to the recipe
- Add the fine zest of one orange, if desired. The orange zest gives another layer of flavor
- Make ahead. This recipe is better when chilled overnight.
- Substitute walnuts, almonds, pistachios or hazelnuts for the pecans
- Grind the nuts and graham crackers ahead of time
- Keep the ground nuts and crackers in the freezer for up to 3 months
- A great dessert for Fall and the Holidays, keep this recipe in your record books to repeat year after year.
Nutrition:
Calories: 513.3
Fat:30.6g
Carbohydrates:54.5g
Protein:12.3g
Fiber:1.2g
Sodium:387.5mg
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For Crust: 3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) unsalted butter, melted
For filling:
1 1/2 cups solid packed pumpkin (fresh pureed or canned without syrup)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
3 8-ounce packages cream cheese, low fat okay, room temperature
For topping: 2 cups low fat sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon
Make crust: Butter or spray with nonstick cooking spray bottom and sides of pan.
Cut out a circle using parchment paper to line the bottom of the pan.
In a medium mixing bowl, stir together graham cracker crumbs, pecans, both sugars, and butter until well combined.
Press crumb mixture evenly onto bottom of pan and 1/2-inch up side of pan.
Chill crust for one hour.
Make filling and bake: Preheat oven to 350*F.
In a large mixing bowl, whisk together pumpkin, eggs, brown sugar, cream, vanilla,and bourbon until well combined.
Set aside.
Separately, using a standing mixer or mix by hand using a wooden spoon, combine granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.
Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
Reduce speed to medium and add pumpkin mixture and beat until smooth.
Pour filling into prepared crust, smoothing the top.
Place springform pan in shallow baking pan or on baking sheet (in case springform pan leaks).
Bake until center is just set, about 50 to 60 minutes.
Transfer to wire rack and cool about 5 minutes, leaving the oven on.
Make topping: In a small or medium bowl, whisk together sour cream, sugar, and bourbon.
Spread over top of baked, slightly cooled, cheesecake.
Return cheesecake to the oven and bake for 5 minutes.
Cool cheesecake completely in pan on wire rack for about 3 hours.
Cover and refrigerate until cold, at least 4 hours.
Remove sides of pan and bring to room temperature before serving.
Cheesecake can be made 2 days ahead and kept well-covered and refrigerated.
Note: Cooking time and Total time include a cooling period of 3 hours.
Cheesecake still needs to be refrigerated for 4 hours.
Preparation Time (hrs/min)
