Pumpkin Cheesecake With a Shot Recipe

Name: Pumpkin Cheesecake With a Shot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups ground pecans; 1 ½ cups fine graham cracker crumbs; 1 cup ground ginger snaps; ⅜ cup unsalted butter, melted; 1 lb cream cheese (softened); 1 cup sugar; 1 teaspoon ground cinnamon; ½ teaspoon nutmeg; 1 (15 ounce) can pumpkin pie filling; 2 eggs; 2 egg yolks; 1 ounce dark rum

Servings: persons

1 ½ cups ground pecans
1 ½ cups fine graham cracker crumbs
1 cup ground ginger snaps
⅜ cup unsalted butter, melted
1 lb cream cheese (softened)
1 cup sugar
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 (15 ounce) can pumpkin pie filling
2 eggs
2 egg yolks
1 ounce dark rum

1
Preheat oven to 350F and set rack to mid-level.
2
Use food processor to finely chop pecans, graham crackers, and ginger snap cookies.
3
Combine in a bowl, and add melted butter.
4
Gently fold with fork until butter has absorbed evenly and formed a crumbly mixture.
5
Butter a 9 inch springform pan, and press mixture over bottom of pan, and slightly up sides.
6
Place in oven and bake for 20 minutes until golden brown.
7
Lower temperature to 325F Allow crust to cool.
8
Beat softened cream cheese until light with mixer on medium speed.
9
Add sugar, spices, and pumpkin pie mix, and beat until well mixed.
10
Scrape bowl and beaters often to ensure good consistency.
11
Add rum, eggs and egg yolks, and again scrape often while beating.
12
Wrap spring form pan with tinfoil, being sure to maintain watertightness.
13
Scrape batter into pan.
14
Place pan into another pan with approximately 1/2 to 3/4 inch of warm water in it.
15
Bake for 50 to 60 minutes, until slightly firm in middle.
16
Remove and cool on rack.
17
Place in refrigerator once cooled and leave in for at least 3 hours.
18
To serve, carefully release cheesecake from pan edges, and remove springform.
19
Place on serving tray.

1357

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups ground pecans, 1 ½ cups fine graham cracker crumbs, 1 cup ground ginger snaps, ⅜ cup unsalted butter, melted, and more.

Yes, Pumpkin Cheesecake With a Shot falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake With a Shot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions