Description

This Pumpkin Cheesecake with Bourbon & Sea Salt Caramel combines the rich creaminess of classic cheesecake with the warm flavors of pumpkin and autumn spices. The crunchy ginger snap crust with pecans provides a perfect contrast to the smooth, spiced pumpkin filling. Topped with a bourbon-infused sour cream layer, crunchy milk chocolate-toffee pieces, and drizzled with luscious sea salt caramel, this dessert is an indulgent treat ideal for fall and holiday celebrations.

Ingredients

Scale

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, plus 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 cinnamon
1/2 cup crushed milk chocolate-toffee pieces
Sea salt caramel sauce, homemade or store-bought

Instructions

Prepare the crust: Position the oven rack in the middle and preheat oven to 350°F (175°C). Grease a 9-inch springform pan with butter. Pulse the ginger snap cookies, pecans, and brown sugar in a food processor until finely ground. Transfer to a bowl and stir in the melted butter until the mixture is well combined. Press this crumb mixture firmly onto the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
Mix pumpkin filling: In a medium bowl, whisk together pumpkin purée, eggs, packed brown sugar, heavy cream, vanilla extract, and bourbon until smooth and combined.
Prepare spiced sugar mixture: In another bowl, whisk granulated sugar, cornstarch, cinnamon, nutmeg, ground ginger, and salt until fully blended.
Beat cream cheese mixture: In a stand mixer fitted with the flat beater attachment, beat the cream cheese on medium speed for 1 minute until softened and slightly fluffy. Scrape the bowl and beater. Add about one-third of the sugar-spice mixture and beat for 1 minute. Scrape the bowl again and add the remaining sugar mixture in two batches, beating and scraping after each addition.
Combine pumpkin and cream cheese mixtures: Pour the pumpkin mixture into the cream cheese mixture and beat on medium speed until fully combined, about 1 minute. Scrape bowl thoroughly to incorporate.
Assemble and bake cheesecake: Pour the filling over the cooled crust, smoothing the top evenly. Lift and drop the springform pan on the counter a few times to release any air bubbles. Place the springform pan inside a shallow baking pan to catch any leaks. Bake for 50 to 60 minutes, or until the center is just set. Remove from oven and cool for 5 minutes, leaving the oven on.
Apply topping and finish baking: In a small bowl, whisk together sour cream, granulated sugar, bourbon, vanilla extract, and cinnamon. Spread this topping evenly over the hot cheesecake. Return to oven and bake an additional 5 minutes.
Cool and chill: Remove cheesecake from oven and allow to cool completely. Cover and chill in refrigerator for at least 3 hours until thoroughly cold and set.
Add final garnishes: Before serving, sprinkle crushed milk chocolate-toffee pieces over the cheesecake and drizzle generously with sea salt caramel sauce.

Notes

Make sure all dairy ingredients (cream cheese, sour cream) are at room temperature for a smoother batter.
If you prefer a non-alcoholic version, omit the bourbon and replace with vanilla or water.
To prevent cracking, bake cheesecake in a water bath or use a shallow pan with hot water surrounding the springform pan (optional).
You can prepare the crust and filling a day ahead to save time.
Store leftover cheesecake covered in the refrigerator for up to 4 days.
For a deeper caramel flavor, use homemade sea salt caramel sauce.

Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cheesecake, bourbon cheesecake, sea salt caramel, fall dessert, holiday dessert, spiced pumpkin, creamy cheesecake