Goodbye pumpkin pie, hello new traditions. This Pumpkin Cheesecake will rule your dessert table. It’s everything you want from a pumpkin cheesecake with a couple extra tweaks to make it better than ever.
At our house, Thanksgiving dinner used to always include pumpkin pie. And I’m a sucker for that classic. However, these days our dinner isn’t over until the pumpkin cheesecake rolls out. It’s basically the ideal fall dessert. Part classic cheesecake, part pumpkin pie – what’s not to love?
This version of pumpkin cheesecake gets kicked up a notch with a glug of bourbon in the filling and chopped pecans in the crust. Together, they give the cheesecake a warm, nutty flavor that’s extra cozy and really highlights the pumpkin flavors so much.
Place a dish of water in the bottom of your oven while the cheesecake bakes to help prevent the top from cracking. But if you do get a crack or two, it’s no big deal. Hide them under a mound of whipped cream and no one needs to be the wiser.Print
- 1 cup graham cracker crumbs
- ¼ cup chopped pecans
- 1 Tbsp. sugar
- ⅓ cup butter, melted
- 2 (8 oz.) pkg. cream cheese
- 1 cup sugar
- 2 eggs
- 1 egg white
- ¼ cup flour
- 1 can (15 oz.) pumpkin
- 1 Tbsp. pumpkin pie spice
- 2 Tbsp. bourbon
- Whipped cream, for serving
- Heat your oven to 325ºF. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- In a small mixing bowl, combine the graham cracker crumbs, pecans, 1 tablespoon sugar and melted butter. Mix well. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
- Using a stand mixer or electric beaters, beat the cream cheese until soft. Beat in the remaining 1 cup sugar until smooth. Mix in the eggs and egg white until incorporated, being sure to scrape the bottom and sides of the bowl if necessary. On low speed, beat in the flour, pumpkin, pumpkin pie spice and bourbon. Pour the filling onto the cooled crust.
- Place into the oven on the middle shelf. Set a pan of water on the bottom shelf. Bake for about 1 hour, or until the center of the cheesecake jiggles slightly and the edges begin to pull away from the pan.
- Cool in the pan on a wire rack for 1 hour; cover and refrigerate overnight. To serve, run a knife along the edge of the pan to loosen the edges. Remove the sides of the pan and cut the cake into 9 slices. Top with whipped cream.
This post originally appeared in November 2017 and was revised and republished in October 2021.