Bourbon Pecan Pumpkin Cheesecake – Creamy pumpkin purée, rich cream cheese, toasted pecans, warm spices, and a splash of bourbon come together for an indulgent holiday dessert that’s anything but ordinary.
This recipe and I have been through a lot together. I mean, when you commit to perfecting something like Bourbon Pecan Pumpkin Cheesecake, you don’t just whip it up once and call it a day. Oh no. I’ve made this baby more times than I care to admit, each round “suffering” through taste tests (for science, obviously). It all started with a craving for something festive that wasn’t too sweet but still felt like a cozy hug after dinner. First came the crust experiments—pecans, cookies, all sorts of wild combos—until I landed on the magical 50/50 blend of pecans and graham crackers. Then it was spice tweaks, pumpkin brand tests, even the exact amount of bourbon for that just-right warmth.
After all those rounds (and too many slices), I finally nailed it. And now, I get to hand you this sky-high, spiced, slightly boozy slice of pumpkin magic. Serve it once, and watch your guests start casually requesting it every single year.
Why You’ll Love This Bourbon Pecan Pumpkin Cheesecake
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It’s not overly sweet, which makes it a standout among holiday desserts that often go overboard.
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Pumpkin, pecans, and bourbon make a dream team, blending warmth, texture, and a subtle kick.
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Tall, rich, and creamy, this cheesecake is impressive on any dessert table without being fussy.
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Make-ahead friendly – perfect for stress-free entertaining.
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Easy to skip the booze without compromising flavor—just leave out the bourbon!
Ingredient Notes
This recipe uses classic cheesecake ingredients with a few cozy twists. Let’s go over what makes each one special:
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Graham cracker crumbs – The base of the crust. They add that sweet, toasty crunch everyone loves.
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Finely ground pecans – Bring a buttery nuttiness and rustic texture to the crust.
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Butter – Melted and used to bind the crust and brush the pan for a non-stick finish.
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Cream cheese – Room temperature is key here for a smooth, lump-free batter.
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Sour cream – Adds a subtle tang and softens the richness of the cream cheese.
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Brown sugar – Offers caramel-like depth that plays beautifully with the spices and pumpkin.
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Pumpkin purée – Be sure to use a thick, dense brand like Farmer’s Market Organic for best results.
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Bourbon – Optional, but adds a grown-up layer of flavor that’s hard to resist.
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Eggs – Six of them! They help the cheesecake set while keeping it luxuriously soft.
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Spices – A warm mix of cinnamon, nutmeg, cloves, ginger, and allspice give it pumpkin pie vibes in cheesecake form.
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Vanilla extract – Enhances all the other flavors for a well-rounded finish.
How To Make Bourbon Pecan Pumpkin Cheesecake
Let’s break it down so your cheesecake turns out dreamy, not drippy.
Step 1: Prep your pan and crust
Wrap the outside of a 10″ springform pan with foil to keep water out later on. Brush the inside with melted butter to prevent sticking. Then, mix the rest of the butter with your graham cracker crumbs, pecans, sugar, and a pinch of salt. Press it into the bottom and sides of the pan, then bake at 325°F for 15–20 minutes until golden. Set it aside to cool while you prep everything else.
Step 2: Start the filling
In a stand mixer, beat the cream cheese and sour cream until totally smooth—no lumps allowed! Add in the brown sugar and keep beating until it’s fully blended. Scrape down the sides a couple times to keep everything even.
Step 3: Spice up the pumpkin
In a separate bowl, whisk together the pumpkin purée, eggs, bourbon, vanilla, and all your spices until smooth. Add this pumpkin-spice mix into the cream cheese bowl and beat just until combined. Don’t overmix—just make sure it’s all together and scrape the bowl again for good measure.
Step 4: Bake with a water bath
Pour the filling into your cooled crust. Set the springform pan into a larger roasting pan. Carefully pour boiling water into the outer pan until it comes halfway up the sides of the springform. This keeps things moist and crack-free. Bake for about 1 hour and 45 minutes—the edges should look set, but the center will still wobble a bit.
Step 5: Cool it down
Turn off the oven, crack the door, and let the cheesecake hang out inside for 30 minutes. Then transfer the springform pan to a cooling rack. Once it hits room temp, run a knife around the edge to loosen it, then chill for at least a few hours or overnight. It sets best when you give it time.
Storage Options
You can store this cheesecake in the refrigerator for up to 4–5 days, covered loosely with foil or plastic wrap.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then in foil. It freezes beautifully for up to 2 months. Thaw overnight in the fridge before serving.
Variations and Substitutions
Here are a few ways to tweak this recipe based on your mood, pantry, or guests:
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No bourbon? No problem—just leave it out. The cheesecake still shines with its spices and pumpkin.
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Nut-free crust? Replace pecans with extra graham cracker crumbs or try crushed gingersnaps for a spicy twist.
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Craving more sweetness? A dollop of maple whipped cream or a drizzle of caramel sauce on top goes a long way.
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Mini cheesecakes? Use a muffin tin and bake them for about 25–30 minutes for personal-sized treats.
What to Serve with This Bourbon Pecan Pumpkin Cheesecake
This cheesecake is rich and cozy all on its own, but these pairings will take it over the top:
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Maple Glazed Roasted Pecans: Adds extra crunch and a sweet, nutty contrast that plays off the crust.
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Hot Spiced Apple Cider: The warm, fragrant spices in the cider enhance the pumpkin and bourbon notes.
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Vanilla Bean Ice Cream: Creamy, cool, and just subtle enough to complement without overpowering.
FAQ
Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it tastes even better the next day. Just chill it overnight for the best texture and flavor.
Q: Can I skip the water bath?
A: Technically yes, but you risk a cracked top. The steam helps it bake evenly and gently—totally worth the extra step!
Q: What if I only have canned pumpkin pie mix?
A: Try to avoid it. It’s pre-sweetened and spiced, which can throw off the balance. Stick with plain pumpkin purée for best results.
Bourbon Pecan Pumpkin Cheesecake
Ingredients
- 8 tablespoons butter melted
- 1 cup graham cracker crumbs
- 1 cup finely ground pecans
- 3 tablespoons granulated sugar
- Pinch of kosher salt
- 2 lbs cream cheese room temperature
- 1/4 cup sour cream
- 2 cups packed brown sugar
- 1 15 oz can pumpkin puree*
- 6 large eggs
- 3 tablespoons bourbon
- 2 tablespoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Wire rack
- Roasting pan
- Spatula
- Whisk
- Aluminum foil
Instructions
- Step 1: Preheat the oven to 325°F (163°C) and position a rack in the center. Wrap the outside of a 10-inch springform pan with foil. Brush the inside with melted butter.
- Step 2: In a small bowl, combine the remaining melted butter with graham cracker crumbs, ground pecans, granulated sugar, and a pinch of kosher salt. Mix until well combined.
- Step 3: Press the mixture into the bottom and slightly up the sides of the prepared pan, ensuring it is tightly and evenly packed. Bake the crust for 15–20 minutes until golden. Cool on a wire rack.
- Step 4: While the crust cools, bring a medium pot of water to a boil.
- Step 5: In a mixing bowl, beat the cream cheese and sour cream until smooth. Add the brown sugar and continue beating until fully incorporated, scraping down the bowl as needed.
- Step 6: In a separate bowl, whisk together the pumpkin puree, eggs, bourbon, vanilla extract, kosher salt, and all the spices until smooth and well blended.
- Step 7: Add the pumpkin mixture to the cream cheese mixture and beat until just combined. Scrape down the bowl and fold gently to ensure uniform texture.
- Step 8: Pour the filling into the cooled crust. Place the springform pan inside a roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Step 9: Bake for approximately 1 hour and 45 minutes, or until the edges are set but the center remains slightly jiggly.
- Step 10: Turn off the oven, crack the door, and allow the cheesecake to cool inside for 30 minutes.
- Step 11: Remove the pan from the water bath and cool completely on a wire rack. Run a knife around the edge to loosen. Refrigerate for several hours or overnight until fully set.
Notes
Different brands of pumpkin puree vary in moisture content. Use a denser brand or drain watery puree with paper towels.
