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: Cheesecake; 45 crushed vanilla wafers; 1 cup pecans, ground; 1 stick unsalted butter, melted; 2 pounds cream cheese, softened and cubed; 1 cup brown sugar; 6 eggs; 1/2 cup heavy cream; 1/2 cup all-purpose flour; pinch of salt; 1/2 teaspoon cinnamon; 1 teaspoon vanilla extract; 2 cups pumpkin puree; Topping; 2 cups whipped cream; dash of bourbon; 3/4 cup half-and-half; 1 tablespoon unsalted butter; 8 ounces chocolate chips; 1/4 teaspoon vanilla extract

Servings: persons

Cheesecake
45 crushed vanilla wafers
1 cup pecans, ground
1 stick unsalted butter, melted
2 pounds cream cheese, softened and cubed
1 cup brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
pinch of salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups pumpkin puree
Topping
2 cups whipped cream
dash of bourbon
3/4 cup half-and-half
1 tablespoon unsalted butter
8 ounces chocolate chips
1/4 teaspoon vanilla extract

1
Preheat oven to 350 Degrees F. Combine wafers, pecans and melted butter in a bowl. Press into bottom of a 12-inch springform pan. In food processor fitted with metal blade, mix cream cheese until smooth. Add brown sugar and process until blended. Add eggs one at a time, processing until fully incorporated, then blend in heavy cream. Add flour, salt, cinnamon and 1 teaspoon vanilla and blend until smooth. Add pumpkin and blend until smooth.
2
Pour filling over crust in pan. Bake for 1 hour and 15 minutes. Remove from oven. Use a knife to loosen cake from side of pan. Let cool completely before slicing.
3
Meanwhile, make toppings. Combine whipped cream and bourbon in a bowl and mix until blended. For chocolate sauce, combine half-and-half and butter in a sauce pan over medium heat. Add chocolate chips and 1/4 teaspoon vanilla and stir until chocolate melts and mixture is smooth. Remove from heat and cool.
4
Remove side of springform pan and slice cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

5739

kcal

Calories

209

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Cheesecake, 45 crushed vanilla wafers, 1 cup pecans, ground, 1 stick unsalted butter, melted, 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.

Pumpkin Cheesecake With Bourbon-Spiked Cream

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