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Pumpkin Bourbon Cheesecake

Source: Henry's Farmers Market
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Rating: 5   Reviews: 2 See Reviews
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For the Filling:
3 (8 ounce) packages cream cheese
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons heavy cream
1 (15 ounce) can pumpkin
3 eggs
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon bourbon
For the Topping:
2 cup sour cream
2 tablespoons sugar
1 tablespoon bourbon
16 toasted pecan halves for garnish
For the Crust:
3/4 cup finely ground gingersnap cookies
1/2 cup finely ground toasted pecans
1/4 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup (half stick) unsalted butter, melted
Pumpkin Bourbon Cheesecake Recipe at
In a bowl combine the cookie crumbs, pecans, and sugars, stir in the melted butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill for 1 hour.

Preheat oven to 325 degrees F. In an electric mixer, cream together the cream cheese and granulated sugar for 3-5 minutes. In a separate bowl combine the pumpkin, egg, cinnamon, nutmeg, ginger, salt, and brown sugar. To the cream cheese mixture, add the cornstarch, heavy cream, vanilla, bourbon, and pumpkin mixture. Scrape sides of the bowl to ensure everything is incorporated. When mixture is smooth pour into the chilled crust. Bake for 55-65 minutes. Center will still be jiggly and the sides will be set.

Stir together the sour cream, sugar, and bourbon. Spread mixture on top of cheesecake and bake for an additional 10 minutes.

Cool cheesecake for 1-2 hours, remove springform and refrigerate for at least 6 hours. Top with pecan halves. Best made the day before.

Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Cakes & Breads
 Crème de la Crème Cheesecakes
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Teresa Reviewed: 10/05/2011
sound more complicated than it its!
Made this last year at Christmas and it was a huge hit - even people who "don't like pumpkin" were going back for seconds. The flavor is subtle - not overpowering, and the recipe was very easy to put together. This will be a new holiday staple for my family.
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