Pumpkin Cheesecake With Bourbon-Spiked Cream

Total Time:
1 hr 55 min
40 min
1 hr 15 min

12 servings

  • For the cheesecake:
  • 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)
  • 1 cup pecans, ground
  • 1 stick unsalted butter, melted
  • 2 pounds cream cheese, cubed and softened
  • 1 cup packed light brown sugar
  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 cups canned pure pumpkin
  • For the toppings:
  • 2 cups sweetened whipped cream
  • Dash of bourbon
  • 3/4 cup half-and-half
  • 1 tablespoon unsalted butter
  • 8 ounces semisweet chocolate chips (1 1/3 cups)
  • 1/4 teaspoon pure vanilla extract
  • Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.

  • Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.

  • Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.

  • Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

  • Photograph by Con Poulos

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