Smitten Kitten’s Bourbon Pumpkin Cheesecake Recipe Is A Must Try This Holiday Season

Name: Smitten Kitten’s Bourbon Pumpkin Cheesecake Recipe Is A Must Try This Holiday Season
Prep time: 30 min
Cook time: 65 min
Total time: 520 min
Ingredients: 3/4 cup Gingersnap cookies; 1/2 cup pecans, finely chopped; 3/4 cup + 2 Tbs. granulated sugar; 3/4 cup packed light brown sugar; 4 Tbs. unsalted butter, melted, cooled; 2 pinches + 1/2 tsp. salt; 1 (15 oz.) can solid-pack pumpkin (about 11/2 cups); 3 eggs; 1 tsp. vanilla extract; 2 Tbs. bourbon (optional); 1 Tbs. cornstarch; 11/2 tsp. ground cinnamon; 1/2 tsp. freshly grated nutmeg; 1/2 tsp. ground ginger; 3 (8 oz.) pkgs. cream cheese, at room temp.; 2 cups sour cream; Pecan halves (to garnish)

This dreamy treat boasts decadent pumpkin + spices with a hint of bourbon

By Julie Miltenberger

Comments

Rhapsody Media

Deb Perelman is our go-to source for all things holiday. Her website, Smitten Kitchen guides millions of followers through everything Thanksgiving, Hanukkah and beyond—and everyday recipes, too. And Smitten Kitchen’s Bourbon Pumpkin Cheesecake recipe is a treat you’ll want to make year after year. Adapted from a classic from Gourmet Magazine, this sour-cream-topped confection is equal parts rich, creamy, and sweet.

With its gingersnap crust and added spices, it boasts a fragrant aroma that is irresistible! I also love the simply beautiful garnish of pecan halves. Smitten Kitchen’s Bourbon Pumpkin Cheesecake recipe will guarantee you a holiday invitation year after year. Just make sure you don’t take the easy way out and show up with store-bought pumpkin pie instead.

Yields

12 - 14 Servings

Total Time

8 hr, 40 min

Prep Time

30 min

Cook Time

1 hr, 5 min

Ingredients

3/4 cup Gingersnap cookies
1/2 cup pecans, finely chopped
3/4 cup + 2 Tbs. granulated sugar
3/4 cup packed light brown sugar
4 Tbs. unsalted butter, melted, cooled
2 pinches + 1/2 tsp. salt
1 (15 oz.) can solid-pack pumpkin (about 11/2 cups)
3 eggs
1 tsp. vanilla extract
2 Tbs. bourbon (optional)
1 Tbs. cornstarch
11/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
3 (8 oz.) pkgs. cream cheese, at room temp.
2 cups sour cream
Pecan halves (to garnish)

Instructions

Make Crust: Invert bottom of 9-inch springform pan (to create flat bottom; it will be easier to remove cake from pan), then lock on side. Butter pan. Mix crumbs, pecans, 1/4 cup each granulated and brown sugars, 2 pinches salt and butter in bowl until combined. Press mixture evenly onto bottom and 1" up side of pan. Chill 20 min.

Make Filling: Put oven rack in middle position; heat oven to 350°F. Whisk together pumpkin, eggs, 1/2 cup brown sugar, vanilla and 1 Tbs. bourbon (if using) in bowl until combined. In second bowl, stir together 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, ginger and 1/2 tsp. salt. Add cream cheese and beat with mixer at high speed until creamy and smooth, about 3 min. Reduce speed to medium, then add pumpkin mixture; beat until smooth. Pour filling into crust, smoothing top, then put pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50–60 min. Transfer to rack; cool 5 min. (Leave oven on.)

Make Topping: Whisk sour cream, remaining 2 Tbs. granulated sugar and 1 Tbs. bourbon (if using) in a bowl, then spread on top of cheesecake; bake 5 min. more. Cool cheesecake completely in pan on rack, about 3 hrs. Chill, covered, until cold, at least 4 hrs. Remove side of pan; bring to room temp. Top with pecan halves and serve.

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