Pumpkin Cheesecake with Bourbon-Maple whipped cream and sugared pecans is a delicious fall dessert recipe.Cheesecake is my all-time favorite dessert. I’ll take cheesecake over chocolate or regular cake any day.Well, unless the cake is carrot cake. But then again, CREAM CHEESE!
Fall is my favorite time of year, so hello pumpkin! Cooking with pumpkin in February doesn’t have quite the same feel as it does during the Fall. So I can barely wait until September to start cranking out pumpkin recipes. This Pumpkin Cheesecake is a perfect fall dessert. I’m not really a fan of traditional pumpkin pie. It seems just too pumpkin-y. Adding cream cheese to the pumpkin lightens it up. I used the Joy of Baking’s recipe, but adapted the crust to gluten free, by substituting gluten free ginger snaps for the graham cracker crumbs. You can certainly substitute regular gingersnap cookies or graham cracker crumbs if desired.
Spiced pecans dress up the crust
Ingredients Needed To Make Pumpkin Cheesecake
1 cup crushed Gingersnap cookies (Gluten free gingersnap cookies or gluten free graham cracker crumbs can be substituted if desired. 1/2 cup chopped pecans
5 Tablespoons unsalted butter melted
1 Tablespoon sugar
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
or use 1 teaspoon Pumpkin Pie Spice
1/4 teaspoon salt
2 8 ounce packages of full fat cream cheese at room temperature
3 large eggs
1 teaspoon vanilla extract
1 cup pure pumpkin puree (canned or homemade)
What kind of canned pumpkin is best?
When it comes to canned pumpkin, you have to be really careful! Make sure that you’re reading the ingredients on the can of pumpkin so that you are 100% certain that you’re actually buying pumpkin. Some canned “pumpkins” are actually squash with NO real pumpkin at all! If you’re feeling really ambitious, you can make your own pumpkin. Here’s how to cook a pumpkin.
How long does it take to get the cream cheese to room temperature?
As long as you set your cream cheese out for about 30 minutes, that should soften it up enough and have it close to room temperature so that it creams up nicely for the cheesecake middle.
Can I substitute pumpkin pie mix for canned pumpkin?
Many bakers try and do this, but don’t! The two are totally different and it will have an effect on the recipe. Pumpkin pie mix is already sweetened and flavored so when you add in the other ingredients on this recipe list, there is a chance that you’ll make it too sweet.
Why is it so hard to find canned pumpkin?
Canned pumpkin can be hard to find, depending on the year. Since the pumpkins have to have good weather conditions to grow, if mother nature doesn’t cooperate, this can cause a shortage in the canned pumpkin world.
Can you freeze cheesecake once it’s baked?
You can! Cheesecake actually freezes quite well which is just one other reason to add it to the top of your list! Just make sure that you store it in an airtight container so that it doesn’t get freezer-burnt.
As you can see, making your very own gluten free cheesecake at home isn’t hard to do at all! Just follow the simple directions for this homemade pumpkin cheesecake recipe and you’ll be well on your way to enjoying each and every bite!
Aside from topping the cheesecake, the Sugared Pecans also make a great Edible Gift!
Adding chopped pecans gives the cheesecake a nice crunch factor. Each slice is topped with Emeril’s recipe for Bourbon Whipped Cream, but I substituted maple syrup for the sugar and then finished the edges with Sugared Pecans. You don’t have to get quite that fancy if you don’t want to. I just pressed the sugared pecans into the cake when I took it out of the springform pan and before it had a chance to cool completely.
Pumpkin Cheesecake With Bourbon-Maple Whipped Cream
- 1 cup gingersnap cookies finely crushed (measure 1 cup after crushing)
- 1/2 cup chopped pecans
- 5 Tablespoons unsalted butter melted
- 1 Tablespoon sugar
- 2/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 pound full fat cream cheese at room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or homemade)
- Pre-heat oven to 350 degrees F.
- In a medium sized bowl, combine crushed gingersnaps, pecans, sugar and butter.
- Press the mixture evenly onto the bottom of the prepared springform pan.
- Bake 8-10 minutes or until set. Let cool.
- In a small bowl, combine sugar, salt and spices.
- In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 2 minutes) Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
- Add eggs, one at a time, beating well after each addition, scraping down sides of the bowl each time.
- Mix in the vanilla extract and pumpkin puree.
- Pour the filling over the crust and place springform pan inside of a larger roasting pan. Fill roasting pan with boiling water 1/2 way up the sides of the springform pan.
- Bake the cheesecake for 30 minutes, then reduce the oven temperature to 325 degrees F. and continue to bake the cheesecake another 10-20 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan. Total baking time can vary from 40-60 minutes.
- After removing the cheesecake from springform pan, gently press sugared pecans around edge of crust if desired.
Top the cheesecake with a few sugared pecans.
- 1 egg white
- 1 cup sugar
- 1 Tablespoon water
- 1 pound pecan halves
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Preheat oven to 250 degrees F. Grease baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F. for 1 hour. Stir every 15 minutes. Cool.
Bourbon-Maple Whipped Cream
- 1 cup heavy cream
- 1 Tablespoon bourbon
- 1 Tablespoon pure maple syrup
- In a mixing bowl, whip cream until soft peaks form.
- Add bourbon and maple syrup and whip another minute or two, to incorporate flavors.
sharon stiansen says
what is the starting temp for the pumpkin cheesecake when you bake it for 30min. and then reduce the oven temp to 325. You don’t give that temp.
By the way love your recipes. I’m Tom Mann’s mother-in-law 🙂 gluten free as well
Hi Sharon! Thanks for stopping by! I’ve amended the recipe and added 350 degrees F. to start. I’ve heard a lot about you! I hope one day to meet you. Cynthia
What can I use in place of the Bourbon? Is there a extract out there that would take it’s place?
Actually, you don’t have to use the bourbon, you could use rum flavored extract and have a similar effect, or just use maple!
Heidy McCallum says
Thank you for sharing at #TheWeekendSocial ! I adored your blog post and can not wait to try it out!!!
Thank you Heidy!
Dorothy at Shockingly Delicious says
Man do I want a slice of this!
It is yummy Dorothy!
It’s on our thanksgiving menu dorothy!
Yankee Kitchen Ninja (Julianne) says
So there’s pumpkin? And bourbon? And sugared nuts? Heck yeah — I’m in! 🙂
Julianne, that’s what I say!
Rachel @ Baked by Rachel says
I need a slice right now!! This looks like the perfect Fall cheesecake 🙂
Rachel, I’m not crazy about straight pumpkin pie, but turning it in to cheesecake is heaven for me!
Julie @ Tastes of Lizzy T says
I’m always game for trying new cheesecakes and this looks perfect for fall!
I’m a cheesecake nut Julie…so I’ll use any excuse to try a new one!
This looks SO good! I bet that bourbon adds a nice kick of flavor!
It’s funny Marye, because I would never drink bourbon on its own, but IN something it gives a terrific flavor and kick for sure.
Michelle @ A Dish of Daily Life says
You had me at bourbon maple whip cream! Plus I am addicted to anything cheesecake…this sounds just about perfect!
Thank you Michelle! Cheesecake is my number one favorite dessert too!
Sara @ Life's Little Sweets says
This looks delicious! Sharing and pinning on my pumpkin everything board! Thank you for sharing this recipe 🙂
Thank you Sara!
How can this be called gluten free when you’re using bourbon? Bourbon is made from wheat. The barrels have a wheat paste to seals cracks.
I would LOVE this cheesecake, especially with the bourbon maple whipped cream on top! Oh yes, I’m salivating just thinking about it!
Kristen Chidsey says
Bourbon Whipped Cream <3 That is just genius!
Danae @ Recipe Runner says
This cheesecake looks incredible and I’m in love with the bourbon maple whipped cream!
Allison - Celebrating Sweets says
That crust sounds amazing! I love pumpkin cheesecake.
This looks and sounds wonderful. I have a question though. When are the sugared pecans added?
Actually Vicky, I just press them into the sides of the cheesecake and on top of each slice…I wrote that in the body of the post, but I will add it to the actual recipe so that it’s more clear. Thank you for pointing that out.
Patty Haxton Anderson says
What a beautiful fall dessert!
Nicole Taggart says
the candied nuts… omg yes! so much flavor and a great texture to the smooth cheesecake
Taylor Kiser says
This is one gorgeous cheesecake! It’s the perfect dessert for Thanksgiving!
Cindy Rodriguez says
Yay! Pumpkin spice season is officially coming back and I dub your post being the official start with this delicious recipe.
haha! I always pumpkin season too early i’m sure!
Ohhh, that looks so creamy and good. Gingersnap pushes it over the top.
I agree…gives it a nice zing!
Bourbon Maple Whipped Cream?? YES, please! And I’m totally ready for all things pumpkin!
Calleigh - TheForkBite says
Yay! This dessert is perfect for Thanksgiving. Thanks for sharing, now I can include this recipe on my list.
It’s definitely the perfect addition to a Thanksgiving dessert buffet!
This looks delicious and I love the other options of flavorings!
Thank you Jillian!
Definitely making this for thanksgiving!! I’m not sure if I just missed it but I didn’t notice what size pan you used for it?
I use a standard 9″ size springform pan. You can use an 8″ and cook it a bit longer, or a 10″ and cook it a little bit less. Happy Thanksgiving.