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Bourbon Pumpkin Cheesecake

Prep Time20 minsCook Time55 minsCategory
Spirit
 Cody Road Bourbon
Ingredients
For Crust:
  cup ginger snap cookie crumbs or gram cracker crumbs
 ½ cup pecans (1 3/4 ounces), finely chopped
 ¼ cup packed light brown sugar
 ¼ cup granulated sugar
 ½ stick butter
For Filling:
 1 ½ cups canned solid-pack pumpkin
 3 large eggs
 ½ cup packed light brown sugar
 2 tbsp heavy cream
 3 tbsp MRDC Cody Road Bourbon
 ½ cup granulated sugar
 1 tbsp cornstarch
 1 ½ tsp cinnamon
 ½ tsp freshly grated nutmeg
 ½ tsp ground ginger
 ½ tsp salt
 3 (8 oz) packages cream cheese, at room temperature
Directions
Make crust:
1

Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

2

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.

3

Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

Make filling and bake cheesecake:
4

Put oven rack in middle position and preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, and Cody Road Bourbon in a bowl until combined.

5

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

6

Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

7

Reduce speed to medium, then add pumpkin mixture and beat until smooth.

8

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
Bake until center is just set, 50 to 60 minutes.
Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping:
9

Whisk together sour cream, sugar, and Bourbon in a bowl, then spread on top of cheesecake and bake 5 minutes.

10

Cool cheesecake completely in pan on rack, about 3 hours.

11

Chill, covered, until cold, at least 4 hours.

12

Remove side of pan and bring to room temperature before serving.

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
For Crust:
  cup ginger snap cookie crumbs or gram cracker crumbs
 ½ cup pecans (1 3/4 ounces), finely chopped
 ¼ cup packed light brown sugar
 ¼ cup granulated sugar
 ½ stick butter
For Filling:
 1 ½ cups canned solid-pack pumpkin
 3 large eggs
 ½ cup packed light brown sugar
 2 tbsp heavy cream
 3 tbsp MRDC Cody Road Bourbon
 ½ cup granulated sugar
 1 tbsp cornstarch
 1 ½ tsp cinnamon
 ½ tsp freshly grated nutmeg
 ½ tsp ground ginger
 ½ tsp salt
 3 (8 oz) packages cream cheese, at room temperature

Directions

Directions
Make crust:
1

Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

2

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.

3

Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

Make filling and bake cheesecake:
4

Put oven rack in middle position and preheat oven to 350°F.
Whisk together pumpkin, eggs, brown sugar, cream, and Cody Road Bourbon in a bowl until combined.

5

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

6

Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

7

Reduce speed to medium, then add pumpkin mixture and beat until smooth.

8

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
Bake until center is just set, 50 to 60 minutes.
Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping:
9

Whisk together sour cream, sugar, and Bourbon in a bowl, then spread on top of cheesecake and bake 5 minutes.

10

Cool cheesecake completely in pan on rack, about 3 hours.

11

Chill, covered, until cold, at least 4 hours.

12

Remove side of pan and bring to room temperature before serving.

Notes

Bourbon Pumpkin Cheesecake
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Mississippi River Distilling Company

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