Smitten Kitten's Bourbon Pumpkin Cheesecake Recipe Is A Must Try This Holiday Season
Deb Perelman is our go-to source for all things holiday. Her website, Smitten Kitchen guides millions of followers through everything Thanksgiving, Hanukkah and beyond-and everyday recipes, too. And Smitten Kitchen’s Bourbon Pumpkin Cheesecake recipe is a treat you’ll want to make year after year. Adapted from a classic from Gourmet Magazine, this sour-cream-topped confection is equal parts rich, creamy, and sweet.
With its gingersnap crust and added spices, it boasts a fragrant aroma that is irresistible! I also love the simply beautiful garnish of pecan halves. Smitten Kitchen’s Bourbon Pumpkin Cheesecake recipe will guarantee you a holiday invitation year after year. Just make sure you don’t take the easy way out and show up with store-bought pumpkin pie instead.
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Ingredients
- 3/4 cup Gingersnap cookies
- 1/2 cup pecans, finely chopped
- 3/4 cup + 2 Tbs. granulated sugar
- 3/4 cup packed light brown sugar
- 4 Tbs. unsalted butter, melted, cooled
- 2 pinches + 1/2 tsp. salt
- 1 (15 oz.) can solid-pack pumpkin (about 11/2 cups)
- 3 eggs
- 1 tsp. vanilla extract
- 2 Tbs. bourbon (optional)
- 1 Tbs. cornstarch
- 11/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. ground ginger
- 3 (8 oz.) pkgs. cream cheese, at room temp.
- 2 cups sour cream
- Pecan halves (to garnish)
Instructions
Make Crust: Invert bottom of 9-inch springform pan (to create flat bottom; it will be easier to remove cake from pan), then lock on side. Butter pan. Mix crumbs, pecans, 1/4 cup each granulated and brown sugars, 2 pinches salt and butter in bowl until combined. Press mixture evenly onto bottom and 1" up side of pan. Chill 20 min.
Make Filling: Put oven rack in middle position; heat oven to 350°F. Whisk together pumpkin, eggs, 1/2 cup brown sugar, vanilla and 1 Tbs. bourbon (if using) in bowl until combined. In second bowl, stir together 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, ginger and 1/2 tsp. salt. Add cream cheese and beat with mixer at high speed until creamy and smooth, about 3 min. Reduce speed to medium, then add pumpkin mixture; beat until smooth. Pour filling into crust, smoothing top, then put pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50–60 min. Transfer to rack; cool 5 min. (Leave oven on.)
Make Topping: Whisk sour cream, remaining 2 Tbs. granulated sugar and 1 Tbs. bourbon (if using) in a bowl, then spread on top of cheesecake; bake 5 min. more. Cool cheesecake completely in pan on rack, about 3 hrs. Chill, covered, until cold, at least 4 hrs. Remove side of pan; bring to room temp. Top with pecan halves and serve.
Womans World
This story was originally published December 1, 2025 at 5:49 PM.