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Pumpkin Bourbon Pecan Cheesecake

This cheesecake features a creamy pumpkin filling infused with warm spices and a splash of bourbon, layered over a buttery, toasted pecan crust. The dessert is baked until set and has a smooth, velvety texture with a crunchy nutty topping, finished with a caramelized bourbon glaze for added richness.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup toasted pecans, chopped
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 4 large large eggs
  • 1/4 cup bourbon
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Equipment

  • 9-inch springform pan
  • Food processor or blender
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking sheet
  • Oven

Method
 

  1. Start by preparing the crust: combine graham cracker crumbs, chopped toasted pecans, and a pinch of salt in a bowl. Pour melted butter over the mixture and mix until evenly coated. Press this mixture firmly into the bottom of a lightly greased 9-inch springform pan, creating an even layer. Set aside as the crust bakes slightly to set.
  2. Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes to toast the nuts and enhance the flavor. Remove from oven and let cool while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese with a whisk or mixer until smooth and creamy, free of lumps. This creates a velvety base for the filling.
  4. Add granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about 2-3 minutes. This helps incorporate air for a light texture.
  5. Mix in the pumpkin puree, followed by the eggs, one at a time, thoroughly blending after each addition. This step ensures a smooth, homogenous filling with a vibrant orange color.
  6. Stir in bourbon, ground cinnamon, cloves, and salt to the filling, blending just until combined and fragrant. The bourbon adds depth, while the spices give it a warm aroma.
  7. Pour the pumpkin filling over the cooled crust, spreading it evenly with a spatula or back of a spoon. Use a gentle touch to avoid disturbing the crust.
  8. Bake the cheesecake in a preheated oven at 325°F (160°C) for about 55-60 minutes, until the edges are set but the center still jiggles slightly when gently shaken. This helps the cheesecake achieve a perfect, creamy texture.
  9. Remove the cheesecake from the oven and let it cool at room temperature for an hour before refrigerating. Cover loosely and chill for at least 4 hours, preferably overnight, to fully set and develop flavors.
  10. Once cooled and set, gently run a knife around the edge of the springform pan to loosen the cheesecake. Release the spring and transfer to a serving plate.
  11. Optionally, drizzle a bourbon caramel glaze over the top and sprinkle with additional toasted pecans for extra crunch and flavor. Slice and serve chilled for a rich, velvety, nutty fall dessert.

Notes

For best flavor, prepare the cheesecake a day ahead to allow the flavors to meld. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes until fragrant, stirring once halfway through.