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Pumpkin Bourbon Cheesecake

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Looking for something more interesting to make with your canned pumpkin this holiday season besides your traditional holiday desserts like Pumpkin Pie or Pumpkin Bread? Try our recipe for our creamy, decadent Pumpkin Bourbon Cheesecake.

Pumpkin Bourbon Cheesecake



3/4 cup graham cracker crumbs

1/2 cup pecans, finely chopped

1/4 cup C&H Pure Cane Golden Brown Sugar, packed

1/4 cup C&H Pure Cane Granulated Sugar

1/4 cup butter (1/2 stick), melted


In a medium bowl combine all ingredients except melted butter. Stir in the butter and press mixture evenly over bottom and ½ inch up buttered side of 9-inch spring form pan. Chill crust for 1 hour



1 1/2 cups pumpkin, solid pack

3 eggs, large

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger, ground

1/2 tsp. salt

1/2 cup C&H Pure Cane Golden Brown Sugar, packed

3 pkg. cream cheese, softened (8 oz.)

1/2 cup C&H Pure Cane Granulated Sugar

2 tbsp. cream, heavy

1 tsp. vanilla

1 tbsp. bourbon (if desired)


Preheat oven to 350°F. In a medium bowl whisk together pumpkin, eggs, spices, salt and brown sugar. Set aside. In a large bowl with an electric mixer cream together cream cheese and granulated sugar; add cream, vanilla, bourbon and pumpkin mixture and beat until smooth. Pour filling into crust. Bake 50 to 55 minutes or until set; cool cheesecake in the pan on a rack for 5 minutes.



2 cups sour cream

2 tbsp. C&H Pure Cane Granulated Sugar

1 tsp. vanilla

16 pecan halves


In medium bowl whisk together sour cream, sugar and vanilla. Make the topping and spread over the top of the cheesecake and bake the cheesecake for 5 minutes more. Cool cheesecake in the pan on a rack and chill covered overnight. Remove side of the pan and garnish the top of the cheesecake with pecan halves.

Serving Size: Serves 10 to 12

Here's the link: http://www.chsugar.com/recipes/recipedisplay.asp?RecipeId=Pu1016200241911

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Great recipe, Cookster! There's another terrific pumpkin cheesecake in our Grandma's Cookbook. Here it is:

Pumpkin Marble Cheesecake

* 1-1/2 cups gingersnap crumbs

* 1/2 cup finely chopped pecans

* 1/3 cup butter, melted

* 24 ounces cream cheese, softened

* 1 cup plus 2 tablespoons sugar, divided

* 1-1/2 teaspoons vanilla extract

* 4 large eggs

* 1-1/2 cups pumpkin purée (fresh cooked or canned)

* 1 teaspoon cinnamon

* 1/2 teaspoon ground nutmeg

Preheat oven to 350°F.

Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake for 10 minutes in 350°F oven. Remove and allow to cool.

Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove 1 cup batter from mixture and chill.

Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.

Bake at 350°F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.

The link to the recipe is http://www.texascooking.com/recipes/pumpmarblecheecake.htm, where there's a printer-friendly page.

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