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Pumpkin Cheesecake with Bourbon Spiked Cream Recipe

Pumpkin Cheesecake with Bourbon Spiked Cream

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Emeril's Pumpkin Patch

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (77)

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Average Rating:

Total Reviews: 77

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  • on December 21, 2011

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    I didnt have a springform pan so I just made a pie crust and just cut the recipe in half. I only baked it for 50 mins and let it set in the fridge. Everyone loved it and even one of my friends asked me to make it to take to her families Christmas

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  • on November 24, 2011

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    I only had a 10" spring form..wish Emeril would have elaborated on how to stop drippings (and burning smokey stuff from my oven using this pan. I followed the recipe to a "t" but baked it only 1 hr and 8 min tops...perfect. let it sit overnite uncovered. thanksgiving morning I refrigerated the pie for a couple hours. put 2 C. of redi-whip in a bowl with a tsp of spiced rum, pumpkin pie spice, and a splash of bailey's....stirred it up, spread over cheesecake and topped with candied pecans (chopped finely. awesome. put parchment paper on the tray of the spring form if you want to use a different serving dish.

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  • on November 24, 2011

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    I have been making this cheesecake for almost a decade. It always gets rave reviews. It is a perfect size for entertaining yet having some leftover for the family the next day! But like some of the other readers, I've tweaked the recipe by adding double the sugar and a tablespoon of vanilla extract (or combo extract/paste. I also double the cinnamon, add 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ginger and 1/4 teaspoon freshly grated nutmeg. Tastes more like the holidays...

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  • on November 24, 2011

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    Curse you!!!! I've made numerous cheesecakes, all of which I've managed to make quite edible. This thing, in my oven right now, the night before thanksgiving, is not a cheesecake but a mushroom cloud. Maybe vons is still open....:(

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  • on November 23, 2011

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    This is the 2nd Thanksgiving I've made this... and everyone loves it! I decided to leave the chocolate off this year, and mixed vanilla wafers with graham crackers for the crust instead of pecans. It always rises but levels back out once cooled. Mmm... :

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  • on November 21, 2011

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    Been making this recipe for 11 years now and it's always everyone's favorite. I make it in mini graham crackers shells bought from the store, and use the chocolate as a layer on top. Store it cold and warm them up, add whip cream, and voila!

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  • on November 21, 2011

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    it is so tasty its delicious

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  • on November 18, 2011

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    I tried it and it came out perfect. Since I have the recipy I am asked to make the cake. I even made it for my family in Germany and they loved it. Now my friends can't decide which one they want me to make, this one or an authentic German cheesecake. :-

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  • on October 07, 2011

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    Haven't tasted this yet- but I only had a 9 inch springform pan so I cut the recipe accordingly. While baking, it completely rose out of the pan just like a huge soufflé! I certainly didn't want to make a large pumpkin cloud. After it was out of the oven it returned to a normal height and consistency for cheesecake. I don't know what happened, but I'm hoping it still tastes good!

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  • on September 25, 2011

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    This was pretty good. The pumpkin flavor didn't come through as much as I would have liked it to. Although I loved the chocolate sauce, I thought it took away from the flavor of the cheesecake. Next time, I will probably add more pumpkin pie type spices and I might serve it with a caramel sauce or just the bourbon cream instead. The texture was absolutely perfect. Mine cracked on the top, but that's my own fault!

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