Ingredients

Crust:

2 cups ginger snap cookie crumbs
1/4 cup pecans, finely chopped
1 tablespoon packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted and cooled + extra for greasing pan

Filling:

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

Topping:

8 ounces sour cream, at room temperature
2 tablespoons granulated sugar
1 tablespoon bourbon
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup crushed milk chocolate-toffee pieces
Sea salt caramel sauce, homemade or store bought

Instructions

Step 1: Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 9-inch springform pan with butter.

Step 2: To prepare the crust, pulse ginger snap cookies, chopped pecans, and brown sugar in a food processor until combined. Transfer to a medium bowl, add the melted butter, and stir until well mixed. Press this crumb mixture onto the bottom and about 1 inch up the sides of the greased pan.

Step 3: Bake the crust for 10 minutes. Remove from the oven and allow to cool while you prepare the filling.

Step 4: In a bowl, whisk together pumpkin purée, eggs, brown sugar, heavy cream, vanilla, and bourbon (if using) until smooth.

Step 5: In another bowl, combine granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt until mixed well.

Step 6: Using a stand mixer fitted with a flat beater, beat cream cheese at medium speed for about 1 minute to soften and break it up. Scrape the sides of the bowl.

Step 7: Add about one-third of the sugar and spice mixture to the cream cheese and beat at medium speed for 1 minute. Scrape the bowl again, then add the remaining mixture in two additions, scraping each time.

Step 8: Pour the pumpkin mixture into the cream cheese mixture and beat until just combined, about 1 minute. Scrape the bowl once more.

Step 9: Pour the filling into the cooled crust, smoothing the top with a spatula. Lift and drop the pan gently on the counter a few times to release any trapped air bubbles. Place the springform pan inside a shallow baking pan to catch any leaks.

Step 10: Bake the cheesecake for 50 to 60 minutes, or until the center is just set. Remove from the oven and cool for 5 minutes with the oven still on.

Step 11: For the topping, whisk together sour cream, granulated sugar, bourbon, vanilla extract, and cinnamon in a bowl. Spread evenly over the cheesecake and bake for an additional 5 minutes.

Step 12: Allow the cheesecake to cool completely, then refrigerate covered for at least 3 hours until thoroughly chilled.

Step 13: Before serving, sprinkle the top with crushed milk chocolate-toffee pieces and drizzle generously with sea salt caramel sauce.

Tips & Variations

For a nut-free crust, substitute pecans with extra ginger snap cookie crumbs or oats.

If you prefer a boozeless version, simply omit the bourbon; vanilla will still provide great flavor.

Use full-fat cream cheese and sour cream for a richer, creamier texture.

Homemade sea salt caramel adds a special touch, but store-bought works well in a pinch.

To avoid cracks, do not overbake and allow the cheesecake to cool gradually.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling at least 3 hours or overnight, making it an excellent make-ahead dessert.

Can I freeze the pumpkin cheesecake?

You can freeze the cheesecake without the toppings for up to 1 month. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving, then add toffee and caramel.