Creamy bourbon pumpkin cheesecake with cozy spices, a nutty graham crust, and fluffy whipped bourbon topping—perfect for chilly fall nights.

this recipe

You know how every family has that one dessert that shows up, uninvited, and suddenly everyone’s pretending it’s always been part of the tradition? That was this cheesecake. I made it one year kind of on a whim—I was tired of the usual pumpkin pie (no offense, Aunt Linda) and I’d just bought a bottle of bourbon I didn’t totally love for sipping, so baking with it seemed like a decent idea.

Well. One slice in, and suddenly everyone’s asking who brought “the fancy cheesecake.” My cousin tried to hide a piece in the back of the fridge behind a Tupperware of green beans. The next year? I wasn’t asked to bring it—I was told. Like, “don’t come unless you’re bringing the bourbon pumpkin cheesecake.”

It’s rich, but not in that “can’t-finish-my-slice” kinda way. The pumpkin and cream cheese balance each other out. The bourbon? It’s there, but like a whisper—not a shot. It feels like something you’d serve at a dinner party where everyone wears socks and sits on the floor with mismatched wine glasses. It’s comfort food dressed up like it knows what it’s doing.

Why You’ll Love This Bourbon Pumpkin Cheesecake Recipe?

You ever eat something that makes you stop mid-bite and go, “Wait, what is this sorcery?” That’s this cheesecake. It’s warm and spiced and creamy and cozy and just a tiny bit grown-up thanks to the bourbon. It tastes like October. Or maybe like a sweater weather hug.

The crust is where things get sneaky good. We’re talking toasted pecans and graham crackers and spices all mushed into this buttery base that almost doesn’t need the filling. Almost. But then you pour in that pumpkin-bourbon filling and—well, now we’re talking layered richness with a hint of depth that feels like someone spiked your latte in the best way.

And then there’s the whipped topping. Honestly, I eat it with a spoon. I’m not proud of that. (I’m also not sorry.)

Ingredient Notes:

I know how overwhelming some cheesecake recipes can be. All those steps and tools and “don’t overmix” warnings. But stick with me—we’re gonna break it down like you and I are standing in your kitchen, probably in fuzzy socks, with a bowl of pecans in one hand and a spoon in the other.

• Graham Crackers + Pecans: I didn’t grow up with pecans in cheesecake crusts, but once I tried it this way, there was no going back. They add this roasty flavor that makes plain grahams feel… well, plain.

• Pumpkin Purée: Not the pie mix—just the plain stuff in a can. But here’s where things get weird (and brilliant): we dry it out a little. It feels unnecessary, but trust me, your filling will thank you.

• Cream Cheese: Just use full-fat. This isn’t the time to pretend it’s health food.

• Spices: We go in. Cinnamon, nutmeg, ginger, cloves, and even allspice. It’s a whole vibe.

• Bourbon: You don’t need top shelf. Just something with a little warmth. It won’t punch you in the face—it just hangs out in the background like a chill friend.

• Brown Sugar + Sour Cream + Heavy Cream: The trifecta of whipped topping glory. Don’t skip it. I mean, you can, but… don’t.

How To Make Bourbon Pumpkin Cheesecake?

Step 1: Crust First
Preheat your oven to 325°F. Toss all the crust stuff into a food processor. Pulse it until it’s like sandy fall-smelling crumbs. Mix in the butter, press it into your pan like you’re tucking in a blanket. Bake it for 15 mins until it smells amazing and starts to brown around the edges. Set it aside and resist the urge to snack on it.

Step 2: Dry the Pumpkin
Yes, really. Spread it out on a paper towel-lined baking sheet, top it with more paper towels, and gently press. You’re not punishing it—you’re just keeping your cheesecake from turning into soup.

Step 3: Filling Time
Beat the cream cheese until smooth. No lumps allowed. Add sugar + spice mix in thirds. Then pumpkin + vanilla. Then eggs. (3, mix, scrape. 2, mix, scrape again. It’s a rhythm.) Add the cream and bourbon last, mix low and slow. Give it one final stir by hand—sometimes the mixer misses stuff hiding at the bottom.

Step 4: Water Bath Drama
Wrap the springform pan in foil. Double-wrap it if you’re a worrier (like me). Place in a roasting pan, pour in the filling, and then carefully pour boiling water around the pan. Not in it. Bake for about 1.5 hours. It should still jiggle a little in the center, like Jell-O that’s contemplating adulthood.

Step 5: Chill It Like It’s 1999
Let it cool in the water bath for a bit, then pull it out and cool completely on a rack. Once it’s room temp (ish), wrap it and stick it in the fridge. At least 4 hours. Overnight is even better. It’s basically a sleepover for your cheesecake.

Step 6: Whipped Topping = Glory
Mix everything except the bourbon. Let it sit for a few hours so the sugar dissolves (this part’s science-y but easy). Then, right before serving, add the bourbon and whip it into soft peaks. Try not to eat the entire bowl.

Step 7: Serve It Up
Loosen the cake from the pan, gently slide it onto a serving plate, and top with a dollop of that boozy whipped joy. Serve to friends, or don’t. I won’t judge.

Storage Options:

Keep it chilled, wrapped tightly in plastic. It stays dreamy for up to 5 days. Wanna freeze it? Do it! Wrap it up like you’re sending it to Antarctica (plastic and foil), and it’ll be good for a couple months. Just defrost in the fridge overnight—don’t microwave it. Please. I beg you.

Variations and Substitutions:

• No bourbon? Use dark rum or a splash of maple syrup.

• Nut allergy? Skip the pecans. The crust still works.

• Gluten-free? Sub GF graham crackers—done and done.

• Don’t like sour cream? Greek yogurt will do in a pinch.

• Mini cheesecakes? Muffin tins + shorter bake time = cute, bite-sized magic.

What to Serve with Bourbon Pumpkin Cheesecake?

• Hot coffee (with a little bourbon if you’re feeling it)

• Spiced apple cider

• A warm fire and zero responsibilities

• Cinnamon pecans sprinkled on top

• A cozy night in and your favorite fall movie (I see you, Hocus Pocus fans)

Frequently Asked Questions:

Can I make this ahead?
Please do. It actually needs chill time, so it’s perfect for prepping ahead. Like, you’re doing yourself a favor.

Is the bourbon too strong?
Nah. It’s more of a whisper than a shout. If you’re nervous, cut back a little. Or skip it. But I think you’ll like it.

Can I skip drying the pumpkin?
I mean… technically? Sure. But your cheesecake might end up kinda wet. And not in the creamy way. Just trust me on this.

So what do you think—wanna give it a shot? This Bourbon Pumpkin Cheesecake might just steal your heart like it did mine. Or your Thanksgiving. Or both. Either way… I’d love to hear how it turns out.

And if someone hides a slice behind the mashed potatoes? That means you nailed it.

Keep the Flavor Coming – Try These:

Sweet & Savory Raspberry Cream Cheese Coffee Cake

Chocolate Chip Cookie Bars

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted

Bourbon Pumpkin Cheesecake

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 35 minutes mins

A rich and creamy bourbon pumpkin cheesecake with warm spices, a buttery graham-pecan crust, and a brown sugar bourbon whipped topping—ideal for autumn gatherings or a refined Thanksgiving dessert.

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12 Servings

Ingredients

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For the Crust:

• 3 oz graham crackers approximately 5 whole crackers, broken into pieces
• 3 tablespoons granulated sugar
• 2 oz pecans finely chopped (about ½ cup)
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 4 tablespoons unsalted butter melted

For the Filling:

• 1⅓ cups granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ teaspoon table salt
• 1 can 15 oz pumpkin purée
• 1½ pounds cream cheese softened and cut into 1-inch chunks
• 1 teaspoon vanilla extract
• 5 large eggs at room temperature
• 1 cup heavy cream
• ¼ cup bourbon

For the Brown Sugar Bourbon Cream:

• 1 cup heavy cream
• ½ cup sour cream
• ½ cup packed light brown sugar
• ⅛ teaspoon table salt
• 2 teaspoons bourbon

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Instructions

 

Prepare the Crust:

1. Preheat the oven to 325°F (163°C). Lightly coat the bottom and sides of a 9-inch springform pan with nonstick spray. In a food processor, pulse the graham crackers, pecans, sugar, ginger, cinnamon, and cloves until finely ground. Transfer the mixture to a bowl, stir in the melted butter, and mix until evenly moistened. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a glass or ramekin. Bake for approximately 15 minutes, or until the edges are lightly browned and fragrant. Remove from the oven and allow to cool on a wire rack.

Prepare the Pumpkin Purée:

1. Line a baking sheet with three layers of paper towels. Spread the pumpkin evenly over the towels. Cover with another three layers of paper towels and press firmly to remove excess moisture. Carefully peel back the top towels and fold the bottom layers over the pumpkin to remove additional moisture. Repeat if necessary. Set aside.

Prepare the Cheesecake Filling:

1. In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for approximately 1 minute, until smooth. Scrape the sides and bottom of the bowl, then add one-third of the sugar-spice mixture. Mix on medium-low speed until incorporated. Repeat this process twice more, scraping the bowl after each addition.
2. Add the prepared pumpkin purée and vanilla extract; beat on medium speed until well combined, about 45 seconds. Add three eggs, mix until fully incorporated, then scrape down the bowl. Add the remaining two eggs and continue mixing on medium-low speed. Finally, add the heavy cream and bourbon and mix on low speed until just combined. Stir the mixture one last time by hand to ensure even consistency.

Prepare the Water Bath and Bake:

1. Wrap the cooled springform pan with a double layer of heavy-duty aluminum foil to prevent water leakage. Place the pan into a large roasting pan. Pour the cheesecake filling into the crust and smooth the surface. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
2. Carefully transfer to the oven and bake for approximately 1 hour and 30 minutes, or until the center of the cake wobbles slightly when shaken and the internal temperature reaches 145–150°F (63–65°C).

Cool the Cheesecake:

1. Remove the roasting pan from the oven and place it on a wire rack. Run a thin knife around the edges of the cheesecake to loosen it from the sides of the pan. Allow the cake to cool in the water bath until the water is lukewarm, approximately 45 minutes. Remove the springform pan from the water, discard the foil, and allow the cheesecake to cool at room temperature for an additional 2–3 hours. Once cooled, wrap the cheesecake with plastic wrap and refrigerate for at least 4 hours, or up to 3 days.

Prepare the Brown Sugar Bourbon Cream:

1. In a stand mixer fitted with the whisk attachment, combine the heavy cream, sour cream, brown sugar, and salt. Cover and refrigerate for at least 4 hours, stirring once or twice during chilling to ensure the sugar dissolves. When ready to serve, add the bourbon and whisk on medium speed until small bubbles form around the edges. Increase the speed to high and whip until soft, fluffy peaks form, approximately 1 minute.

Serve:

1. Carefully slide a thin spatula between the crust and the bottom of the pan to release the cheesecake. Transfer the cake to a serving platter. Allow to stand at room temperature for 30 minutes before slicing. Serve with a generous dollop of the brown sugar bourbon cream.

Notes

To make this cheesecake gluten-free, substitute the graham crackers in the crust with certified gluten-free graham crackers or gluten-free digestive biscuits. Always ensure your bourbon is gluten-free, as some brands may use grains containing gluten in processing. Confirm that all other ingredients, such as vanilla extract and spices, are certified gluten-free and processed in a gluten-free facility to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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