Go Back
–+ servings
Print Recipe

Pumpkin Cheesecake with Bourbon Caramel Pecan Topping

Course: Desserts
Cuisine: American
Keyword: Desserts, Fall, Pies and tarts, Thanksgiving
Skill: intermediate
Servings: 1

INGREDIENTS

For the Crust:

  • 2 cups of graham cracker crumbs
  • 3 tablespoons of brown sugar
  • 1 teaspoon of pumpkin pie spice
  • 1 stick of unsalted butter, melted (start out with 6 tablespoons)

For the Cheesecake:

  • 4 (8) ounce packages of cream cheese, at room temp
  • 2 teaspoons of vanilla extract
  • ½ cup of brown sugar
  • 1 cup of granulated sugar
  • 1 cup of canned pumpkin puree
  • 1/3 cup of sour cream
  • 2 tablespoons of pumpkin pie spice
  • 3 whole eggs, at room temp

For the Bourbon Caramel Pecan Topping:

  • ½ cups of unsalted butter
  • 1 cup brown sugar
  • ½ cup heavy whipping cream
  • 2 tablespoons of bourbon
  • 2 cups of toasted pecans, chopped

INSTRUCTIONS

Preheat oven to 350 F.

For Crust:

  1. In a large bowl mix together graham cracker crumbs, brown sugar, pumpkin pie spice and melted butter until well combined.
  2. Press into springform pan and bake for 8-10 or until golden brown.

For Cheesecake:

  1. With an electric mixer beat cream cheese, sugars and vanilla extract until smooth.
  2. Add in pumpkin puree, sour cream, and pumpkin pie spice until smooth and creamy.
  3. Add in eggs one at a time, on low speed, beating after each addition, until just incorporated. Do not over mix the batter.
  4. Spread the cheesecake filling evenly onto cooled crust and tap down the pan onto the counter several times to release air bubbles in cheesecake.
  5. Bake for 55-60 minutes or until the center is lightly jiggly but mostly set. Turn the oven off and crack open the door.
  6. Let the cheesecake cool for 1 hour inside the oven.
  7. Remove from oven and cool until room temperature and then transfer to the refrigerator for 4 hours or overnight before serving.

For Bourbon Caramel Pecan Topping:

  1. Heat the butter and sugar in a small copper saucepan over medium heat until bubbling, let it bubble for 3 minutes.
  2. Carefully add the heavy cream, mix until smooth and add the pecans and let cool before pouring on the cooled cheesecake.