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Pumpkin Cheesecake with Bourbon Spiked Cream Recipe

Pumpkin Cheesecake with Bourbon Spiked Cream

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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 October 06, 2006

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    I agree that it tended to be a little too bland, but the solution to this was pretty easy; I just tasted the batter, then decided to add more spices and sugar. And for the soggy crust problem, try and give the crust a 5-10 minute head start in the oven.

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  • on February 22, 2006

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    When I made this the first time I could not taste much of the pumpkin. It was still very very good. Then second time I made it I double the amount of pumpkin and it was awsome. Thanks
    Dave Frick

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  • on January 31, 2006

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    I made this cheesecake around the holidays, and it was the perfect alternative to classic pumpkin pie. I had to use a smaller springform pan than the recipe calls for, so I cut back on the amount of batter slightly. The spiked cream adds a nice touch. I look forward to making this cake again!!

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  • on January 25, 2006

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    I've made this twice now and my family fights over the last piece! A new holiday food tradition for our house.

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  • on January 16, 2006

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    I made it 3 times this past holiday season. For people that did not normaly like cheesecake loved it. For people that normaly did not like pumpkin pie loved it. I added extra clove, nutmeg,& cinnamon to the cream & to the filling.

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  • on December 20, 2005

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    Being the pumpkin lover that I am I enjoyed this cake. Although its much easier for me to purchase a cheesecake from www.WorldsBestCheesecake.com
    Still     a wonderful recipe!

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  • on December 18, 2005

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    This cheesecake is very good. Its different. We only had a few pieces left after Thanksgiving; of which my husband ate! I did not have any bourbon for the spiked cream. So I did a Sandra Lee and added a few drops of rum extract to a container of Cool Whip. Its was delicious!

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  • on December 17, 2005

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    My husband and I love pumpkin cheesecake, but my husband is diabetic, so I took this recipe and substituted the sugar for splenda and used sugar free cookies instead of the vanilla wafers. I served it with the chocolate sauce (well, you have to have some fun and NO one could believe I made it myself. No one even knew that it was made with Splenda and it was the biggest hit!!!!

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  • on December 08, 2005

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    This was my first cheesecake. I had to use a 10" springform because I couldn't find a 12" in town. I also used gingersnap crust instead. I added some extra spices as some had mentioned but it turned out super BLAND. My mom liked it and my husband said he did too but I think they were just being nice because no one ate any of it. I love cheesecake and I didn't finish my piece. The consistency was perfect too. It just didn't have any flavor. I don't know if it was from the pumpkin stuff I used or what. The whip cream also had no flavor. I want to master pumpkin cheesecake but this wasn't the recipe for me.

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  • on December 04, 2005

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    This cheesecake was really bland. For the time I put into it I should have just bought it from Costco.

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