Bourbon Pecan Pumpkin Cheesecake

This bourbon pecan and pumpkin cheesecake is a not-too-sweet, mildly spiced, pumpkiny, slightly boozy sky-high slice of indulgent goodness. 

The sweet and creamy pumpkin cheesecake filling is spiked with just a hint of bourbon. It’s buttery pecan and graham cracker crust adds an irresistible nutty flavor.

Top all this with a frothy white dollop of sour cream topping and crunchy toasted pecans, and you have a taste sensation that will become one of your all-time favorites.

Remember that the texture of your cheesecake will depend heavily on the quality and density of the pumpkin puree. Different brands of pumpkin puree tend to have varying water content levels. The Farmer’s Market Organic Pumpkin is a good brand for this recipe since it is dense and rich.

Bourbon Pecan Pumpkin Cheesecake- The perfect fall indulgence

The luscious bourbon pecan pumpkin cheesecake reflects the very essence of autumn.

Warm flavors of spiced pumpkin, toasted pecans, and a hint of bourbon evoke the cozy spirit of fall. The deep golden-brown hues of the crust and creamy filling mirror the earthen tones of the autumn foliage.

Indulge guilt-free as this seasonal treat boasts the goodness of organic pumpkin and wholesome ingredients.

As the climate slowly turns from the warm embrace of summer to the crisp, cool days of fall, this bourbon pumpkin cheesecake becomes a comforting companion.


A sky-high slice of autumn magic! Velvety pumpkin meets buttery pecans, kissed with a hint of bourbon. This rich, creamy, and warmly spiced cheesecake is perfect for gatherings or cozy nights in.
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Resting Time 3 hours 30 minutes
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 7152 kcal


  • Oven
  • 10'' Springform pan
  • Mixer
  • Whisk
  • Spatula
  • Roasting Pan large enough to hold the springform pan
  • Wire rack



  • 8 tbsp butter melted
  • 1 cup graham cracker crumbs
  • 1 cup pecans finely ground
  • 3 tbsp granulated sugar
  • kosher salt a pinch


  • 2 lbs cream cheese room temperature
  • 1/4 cup sour cream
  • 2 cups brown sugar
  • 1 nos. canned pumpkin puree 15 ounce
  • 6 nos. eggs
  • 3 tbsp bourbon
  • 2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg freshly grated
  • 1/4 tsp ground allspice


  • Preheat the oven to 325 degrees F.
  • Position a rack in the center of the oven.
  • Wrap the outside of a 9 inch springform pan with foil. Brush the inside of the pan with some of the melted butter.
  • Combine the remaining butter with the other crust ingredients in a small bowl.
  • Press the crumb mixture into the bottom and up the sides of the springform pan, packing it tightly and evenly.
  • Bake the crust until golden brown, 15-20 minutes.
  • Cool on a wire rack.
  • Meanwhile, bring a medium pot of water to a boil and start on the filling.
  • Beat the cream cheese and sour cream in a mixer until smooth.
  • Add the brown sugar and beat until well combined, scraping down the sides of the bowl once or twice.
  • In a medium bowl, whisk together the pumpkin puree, eggs, bourbon, vanilla, salt and spices until well combined.
  • Add this to the cream cheese mixture and beat until just combined.
  • Scrape the sides of the bowl with a spatula and fold a few times to make sure the mixture is uniform.
  • Pour the pumpkin mixture into the cooled crust and place the springform pan inside of a roasting pan.
  • Place the roasting pan in the oven and carefully pour the boiling water in the roasting pan until it comes about halfway up the sides of the springform pan.
  • Bake until the outside of the cheesecake is set, but the center is still loose, about 1 hour 45 minutes.
  • Turn off the oven, crack the door open a bit, and let the cheesecake cool in the oven for about 30 minutes.
  • Remove the springform pan from the roasting pan and allow to cool completely on a wire rack.
  • Run a knife around the edge of the cheesecake and refrigerate for several hours (until fully set) or overnight.


  1. Place the pumpkin puree in a few layers of paper towels and gently squeeze it to remove excess water.
  2. If you don’t have bourbon or don’t want to use alcohol – leave it out! It’ll still be delicious.
  3. If you have nut allergies, simply omit the ground pecans from the crust recipe. 
  4. You can replace the brown sugar with honey, brown rice syrup, light brown sugar, or white sugar and molasses mixture.
  5. If you cannot find ground allspice, substitute it with a mix of pumpkin pie spice and ground pepper.
  6. This recipe calls for nearly 4 packages of cream cheese—a calorie overload for weight watchers. Use Greek yogurt or Neufchatel cheese for healthier alternatives.
  7. Cheesecakes are a fantastic dessert for planning ahead. Make this bourbon pecan pumpkin cheesecake a day or two before serving, which gives it plenty of time to chill and set in the refrigerator.


Calories: 7152kcalCarbohydrates: 607gProtein: 75gFat: 495gSaturated Fat: 254gPolyunsaturated Fat: 39gMonounsaturated Fat: 151gTrans Fat: 4gCholesterol: 1213mgSodium: 6605mgPotassium: 2541mgFiber: 15gSugar: 526gVitamin A: 15601IUVitamin C: 2mgCalcium: 1526mgIron: 11mg
Keyword Bourbon Pecan Pumpkin Cheesecake
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