Pumpkin Cheesecake With Bourbon Sour Cream Topping

Servings 4


  • 3/4 Cup Graham Cracker Crumbs
  • 1/2 Cup Finely Chopped Pecans
  • 1/4 Cup Firmly Packed Light Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 4 TBSP Unsalted Butter, Melted and Cooled

For The Filling

  • 1 1/2 Cups Solid Pack Pumpkin
  • 3 Large Eggs
  • 1 1/2 tsp. Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1/2 Cup Firmly Packed Light Brown Sugar
  • 3(8oz) pkg Cream Cheese, Cut into Bits and Softened
  • 1/2 Cup Granulated Sugar
  • 2 TBSP Heavy Cream
  • 1 TBSP Cornstarch
  • 1 tsp vanilla
  • 1 TBSP Bourbon liqueur or Bourbon if desired

The Topping

  • 2 Cups Sour Cream
  • 2 TBSP Granulated Sugar
  • 1 TBSP Bourbon liqueur or Bourbon, or to taste
  • 16 Pecans halves for garnish


  1. Make The Crust: 

    In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan. Chill the crust for 1 hour.

    Make The Filling:

    In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

    Pour the filling into the crust, bake the cheese cake in the middle of a preheated 350 degree oven for 50-55 minutes or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

    Make The Topping:

    In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur. Spread the sour cream mixture over the top of the cheesecake and bake for 5 minutes more.  Let the cheesecake cook in the pan on a rack and chill it, covered, over night. Remove the side of the pan and garnish the top of the cheesecake with the pecans. Enjoy