Pumpkin Cheesecake With Bourbon Spiked Cream Recipe

Name: Pumpkin Cheesecake With Bourbon Spiked Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vanilla wafers, crushed; 1 cup ground pecan pieces; 1/2 cup butter, melted; 2 lbs cream cheese, softened and cubed; 1 cup light brown sugar; 6 eggs; 1/2 cup heavy cream; 1/2 cup all-purpose flour; 1 pinch salt; 1/2 teaspoon cinnamon; 1 1/2 teaspoons vanilla; 2 cups pumpkin puree; 2 cups sweetened whipped cream; 1 dash Bourbon

Servings: persons

1 1/2 cups vanilla wafers, crushed
1 cup ground pecan pieces
1/2 cup butter, melted
2 lbs cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
1 pinch salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
1 dash Bourbon

1
Preheat oven to 350 degrees.
2
Combine the crumbs, pecans and butter together.
3
Mix well and press into a 12 inch spring form pan.
4
In a food processor mix cream cheese until smooth.
5
Add brown sugar and blend.
6
Add the eggs, ONE AT A TIME, and thoroughly incorporate.
7
Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
8
Add pumpkin and continue mixing until smooth.
9
Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
10
While cake is baking,combine whipped cream and bourbon together.
11
Allow cake to cool COMPLETELY before removing spring form.
12
Cut and garnish with spiked cream.

2651

kcal

Calories

212

Fat

101

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 14 ingredients. The key ingredients include: 1 1/2 cups vanilla wafers, crushed, 1 cup ground pecan pieces, 1/2 cup butter, melted, 2 lbs cream cheese, softened and cubed, and more.

Yes, Pumpkin Cheesecake With Bourbon Spiked Cream 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 Bourbon Spiked Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions