Pumpkin Bourbon Cheesecake with Graham-Pecan Crust and Crème
Elevate your dessert game with this luxurious Pumpkin Bourbon Cheesecake. A rich, smooth pumpkin-infused filling rests atop a delectable graham-pecan crust, finished with a delightful Bourbon-infused brown sugar crème topping. Indulge in each creamy bite of this decadent treat, perfect for special occasions or any day deserving of a sweet celebration.
Ingredients
| 3 | ounces graham crackers (5 whole crackers broken into large pieces) |
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| 3 | tablespoons sugar |
| 2 | ounces pecans |
| 1 | teaspoon ground ginger |
| 1 | teaspoon ground cinnamon |
| 1⁄4 | teaspoon ground cloves |
| 4 | tablespoons unsalted butter (melted) |
| 1.33 | cups granulated sugar |
| 1 | teaspoon ground cinnamon |
| 1⁄2 | teaspoon ground ginger |
| 1⁄4 | teaspoon ground cloves |
| 1⁄4 | teaspoon ground nutmeg |
| 1⁄4 | teaspoon allspice |
| 1⁄2 | teaspoon table salt |
| 15 | ounces pumpkin |
| 1 1⁄2 | lbs cream cheese (cut into 1-inch chunks) |
| 1 | teaspoon vanilla extract |
| 5 | large eggs |
| 1 | cup heavy cream |
| 1⁄4 | cup Bourbon |
| 1 | cup heavy cream |
| 1⁄2 | cup sour cream |
| 1⁄2 | cup packed light brown sugar |
| 0.13 | teaspoon table salt |
| 2 | teaspoons Bourbon |
Instructions
| 1. | CRUST: Preheat the oven to 325°F (165°C) and position the rack in the lower-middle position. Lightly spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse graham crackers, pecans, sugar, and spices until finely ground. Transfer the crumbs to a bowl, drizzle melted butter over, and mix until evenly moistened. Press the mixture into the bottom of the prepared pan and bake for about 15 minutes until fragrant and browned. Allow to cool on a wire rack. |
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| 2. | FILLING: Bring about 4 quarts of water to a simmer in a stockpot. In a small bowl, whisk together sugar, spices, and salt. In a standing mixer with a flat beater, beat cream cheese until softened. Add the sugar mixture, pumpkin, eggs, vanilla, heavy cream, and Bourbon, beating until well combined. Pour the filling over the crust in the springform pan. Bake in a water bath until the center is slightly wobbly and reaches 145-150°F (63-66°C), about 1 1/2 hours. Cool, then refrigerate for at least 4 hours. |
| 3. | TO SERVE: Loosen the cheesecake by sliding a thin metal spatula between the crust and pan bottom. Transfer the cheesecake to a serving platter, let it stand at room temperature for 30 minutes, then slice and serve. |
| 4. | STEP-BY-STEP: To dry the pumpkin, spread it on paper towels, press firmly, then remove excess moisture. In a standing mixer bowl, whisk together heavy cream, sour cream, brown sugar, and salt. Refrigerate until ready to serve. Before serving, add Bourbon to the cream mixture and beat until fluffy. Serve on top of individual cheesecake slices. |
| 5. | Note: Cheesecake baking time may vary, so check after 1 1/4 hours. The cheesecake can be made 3 days ahead, but the crust may lose crispness. Use a narrow-bladed knife to slice the cheesecake cleanly. The Brown Sugar and Bourbon Cream topping adds an extra layer of decadence. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 477.9 kcal |
| Protein | 6.3 g |
| Fat | 34.5 g |
| Carbohydrates | 35.4 g |
| Fiber | 0.8 g |
| Sugar | 29.6 g |
Published on Aug 08, 2024 by Luminița