1990s Recipes + Menus

Bourbon Pumpkin Cheesecake

Serves12 to 14
  • Active Time:45 min
  • Start to Finish:10 1/2 hr (includes chilling)
November 1990
This pumpkin cheesecake is one of Gourmet's most-requested recipes. It's so good we guarantee an appreciative pause in dinner conversation.

For Crust

  • 3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
  • 1/2 cup pecans (1 3/4 ounces), finely chopped
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled

For Filling

  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon liqueur or bourbon (optional)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 (8 oz) packages cream cheese, at room temperature

For Topping

  • 2 cups sour cream (20 oz)
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon liqueur or bourbon (optional)

  • Garnish:

    pecan halves

Make crust:

  • 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.
  • Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.

Make filling and bake cheesecake:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
  • Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
  • 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:

  • Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
  • Cool cheesecake completely in pan on rack, about 3 hours.
  • Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Cook's Note: Baked cheesecake can be chilled, covered, up to 2 days.

Photograph by Beatriz da Costa

Keywords
dessert,
cheese,
cheesecake,
fall,
spirits

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