Bourbon Pumpkin Pecan Cheesecake

bourbon pumpkin pecan cheesecake

Bourbon. That is today’s topic-of-the-day. Bourbon whiskey, technically. I’m actually not much of an alcohol drinker – occasionally preferring sweet wines and girly drinks but I do love cooking with the stuff. Alcohol cooks off during cooking and/or baking, imparting a deep flavor. You’ve already seen my alfredo recipe, where I used white wine in making the sauce for the alfredo and today, bourbon takes the lead in this pumpkin pecan cheesecake. 

Not only is it put into the filling, but it’s also an important component of the cream. Since the cream isn’t baked or cooked, the majority of the bourbon flavor comes from the delicious blend of heavy whipping cream and two tablespoons of bourbon, all sweetened with a touch of sugar. 

The bourbon cream complements the pumpkin flavors of the cheesecake and the nutty pecan crust creating one of our favorite fall desserts.

What do you use bourbon for?

***Sorry for the blurriness of the prep photos – they were unfortunately taken with an iphone – the hubs had the camera so I had to make-do***
Crust pressed on bottom and up sides of the springform pan

bourbon pumpkin pecan cheesecake

Pumpkin filling

bourbon pumpkin pecan cheesecake

Cream cheese portion of the filling

bourbon pumpkin pecan cheesecake

Cheesecake fresh out of the oven

bourbon pumpkin pecan cheesecake
bourbon pumpkin pecan cheesecake

*adapted from this recipe

1/2 c flour
1/2 c pecans, ground
1/2 c raw sugar
4 T butter

Preheat oven to 350F.

Combine together in a bowl. Invert the bottom of a 9″ springform pan. Press crust mixture on the bottom of pan and up the sides about 1″. Bake for about 15 minutes. 

1 1/2 c pumpkin (pure, canned)
3 large eggs
1/2 c raw sugar
2 T heavy whipping cream
1 tsp vanilla
1 T bourbon

Combine filling ingredients together in a large bowl. Mix thoroughly. Set aside. 

1/4 c sugar
1 T cornstarch
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt

3 8oz packs of cream cheese 

Mix cornstarch, cinnamon, nutmeg, ginger and salt together in a separate bowl. Add in cream cheese and thoroughly blend. 

Blend with pumpkin mixture and mix well. 

Place filling inside crust and bake for 55 minutes. Turn off oven. Open door and allow cheesecake to cool inside the oven. Once at room temperature, place in refrigerator to cool. 
1 c whipping cream
2 T Bourbon
2 T raw sugar

Combine whipping cream, bourbon and sugar in a bowl. Whip until stiff. 

Spread cream on top of chilled cheesecake. 
toasted pecans, chopped

Drizzle caramel on top and sprinkle with toasted pecans.

bourbon pumpkin pecan cheesecake

On a side note…if you loved the Dessert Tacos or Taco Salad, I’d love your vote on them here and/or here (just click on the heart to favorite it – you may have to register with a name and email address).

Thanks so much for your time! And as always, thanks for reading!


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