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Gluten-free pumpkin spice cheesecake with Bourbon Maple whipped cream and sugared pecans. A delicious fall dessert recipe. | WhatAGirlEats.com
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5 from 10 votes

Pumpkin Spice Cheesecake With Bourbon-Maple Whipped Cream

Pumpkin Spice Cheesecake on with a gluten free gingersnap cookie crust and bourbon-maple whipped cream and sugared pecans. Slightly adapted from the Joy of Baking.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 248kcal
Author: Cynthia



  • Pre-heat oven to 350 degrees F.
  • Crust
  • 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.
  • Filling
  • 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 40-60 minutes.
  • After removing the cheesecake from springform pan, gently press sugared pecans around edge of crust if desired.


Serving: 1g | Calories: 248kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 304mg | Potassium: 158mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3395IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg