Bourbon Pumpkin Cheesecake

by Vicki BrunsvoldTastemaker in Residence

Serves 12 - 14

1 cup gingersnaps, crushed into crumbs
1/2 cup pecans, finely chopped
1/4 cup packed brown sugar
1/4 cup granulated sugar
5 Tbsp unsalted butter, melted and cooled


  1. Butter sides and bottom of 9” springform pan
  2. Stir together crumbs, pecans, sugars, and melted butter until combined
  3. Press crumb mixture evenly onto bottom and up sides of pan
  4. Chill crust one hour

1-1/2 cups pumpkin puree
3 lg eggs
1/2 cup packed light brown sugar
2 Tbsp heavy cream
1 tsp vanilla
1/4 cup bourbon
1/2 cup granulated sugar
1 Tbsp cornstarch
1-1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3  8 oz cream cheese packages


  1. Preheat oven to 350°
  2. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon 
  3. Stir together sugar, cornstarch, and spices in large bowl
  4. Add cream cheese and beat with mixer until creamy and smooth - about 3 minutes
  5. Add pumpkin mixture and beat until smooth
  6. Pour filling into chilled crust, place springform pan in shallow baking pan
  7. Bake in center of oven for 60-70 minutes
  8. Transfer to rack and cool 5 minutes - leaving oven on

2 cups sour cream
2 Tbsp granulated sugar
2 Tbsp bourbon


  1. Whisk together sour cream, sugar and bourbon
  2. Spread on top of cheesecake and bake 5 minutes
  3. Cool cheesecake completely in pan
  4. Chill, covered, until cold, at least 4 hours
  5. Remove side of pan and serve at room temperature

Garnish with toasted pecan halves