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<p>Bring together the best flavors of fall with this decadent Chocolate Bourbon Pumpkin Cheesecake. Creamy pumpkin and rich chocolate cheesecake layers are infused with bourbon, aromatic bitters, ginger, cinnamon, and nutmeg, then finished with a buttery caramel drizzle and toasted pecans. This elegant Thanksgiving dessert is the perfect make-ahead treat for holiday gatherings and special meals.</p>

chocolate bourbon pumpkin cheesecake

The key to a smooth top on a cheesecake is using the correct oven temperature and bake time and beating the cream cheese mixture just until smooth.

Bitters are an intensely flavored blend of aromatic herbs, barks, flowers, seeds and roots. It is used in small amounts to flavor cocktails or foods. It comes in a variety of flavors and can be found at most liquor stores.

Make rich Chocolate Bourbon Pumpkin Cheesecake with warm spices, caramel drizzle, and pecans—an elegant Thanksgiving dessert for all special occasions.

<p>Here are the ingredients for making this Chocolate Bourbon Pumpkin Cheesecake.</p><p><strong>Gingersnap Cookie Crumbs:</strong> These create a crisp, warmly spiced crust that complements the pumpkin and chocolate layers.</p><p><strong>Butter:</strong> Binds the cookie crumbs together and adds richness.</p><p><strong>Cream Cheese:</strong> Provides the creamy, tangy base and smooth cheesecake texture.</p><p><strong>Bourbon:</strong> Adds warm, oak flavor that pairs beautifully with pumpkin and chocolate.</p><p><strong>Canned Pumpkin:</strong> Brings seasonal pumpkin flavor, moisture, and color to the cheesecake layer.</p><p><strong>Aromatic Bitters:</strong> Add subtle spice and depth to the bourbon pumpkin flavor and a final layer of complexity to the caramel sauce.</p><p><strong>Ground Ginger: </strong>Adds bright, warm spice notes.</p><p><strong>Ground Cinnamon:</strong> Gives the pumpkin cheesecake a familiar cozy spice sweetness.</p><p><strong>Ground Nutmeg:</strong> Adds a lightly sweet, earthy finish.</p><p><strong>Semisweet Chocolate Chips:</strong> Create the rich chocolate cheesecake layer and balance the pumpkin filling.</p><p><strong>Caramel Topping:</strong> Adds a smooth, buttery-sweet finish and extra moisture.</p><p><strong>Other Ingredients You’ll Need: </strong>Sugar, all-purpose flour, eggs, vanilla, toasted pecans (optional).</p>

Recipe Ingredients

<p>Follow these simple steps for making this pumpkin cheesecake.</p><h3><strong>1. Prepare the Crust</strong></h3><p>Grease a 9-inch springform pan, wrap the outside with foil, mix the gingersnap crust, and press it into the pan. Bake 8 to 10 minutes, then cool briefly.</p><h3><strong>2. Make the Cheesecake Base</strong></h3><p>Make sure the cream cheese is softened for a smooth filling and avoid overmixing to reduce air bubbles and cracks. Beat softened cream cheese until smooth, but don’t overbeat. Gradually add sugar, flour, and eggs, mixing just until blended.</p><h3><strong>3. Create the Two Layers</strong></h3><p>Be sure to use canned pumpkin, not pumpkin pie mix, so the flavor and sweetness stay balanced. Stir pumpkin, bourbon, bitters, ginger, cinnamon, and nutmeg into half the filling. Mix melted chocolate, bourbon, and vanilla into the other half. Layer the pumpkin mixture over the crust, then add the chocolate mixture in the center.</p><h3><strong>4. Gently Bake, Cool, and Chill</strong></h3><p>Don’t overbake—the slight center jiggle is an important sign that the cheesecake is ready. Turn off the oven and leave the door open at least 4 inches. Let the cheesecake rest inside for 30 minutes, then cool it on a rack. Chill completely before slicing for the best texture and cleanest presentation.</p><h3><strong>5. Add Toppings</strong></h3><p>Remove the pan sides, place the cheesecake on a serving plate, and drizzle with caramel mixed with bourbon and bitters. Sprinkle with toasted pecans before serving.</p>

How to Make Chocolate Bourbon Pumpkin Cheesecake

<p>Here’s the best way to store this cheesecake recipe to enjoy later.</p><h3><strong>Refrigerator</strong></h3><p>Store leftover cheesecake covered in the refrigerator for 3 to 4 days.</p><h3><strong>Freezer</strong></h3><p>Wrap leftover cheesecake or individual slices tightly in plastic wrap, then add a layer of foil. Label and freeze flat. Use within 1 month for best texture and flavor. Thaw while wrapped overnight in the refrigerator, then add the toppings and serve.</p>

How to Store Chocolate Bourbon Pumpkin Cheesecake

chocolate-bourbon-pumpkin-cheesecake

Chocolate Bourbon Pumpkin Cheesecake

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Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer. 

layered pumpkin cheesecake

The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth.

Success

Garnish this luscious dessert with whipping cream.

On Thanksgiving, there’s nothing quite so nice as a sweet pumpkin dessert you can make ahead. None will be the wiser, when you mix this showstopper up the night before, so all that’s left to do is to whip the cream before you serve. Be prepared for the “oohs” and aahs” when you plate this dessert and the luscious layers are finally revealed, but the best is yet to come. From the first bite, you know there’s something extra special about this cheesecake with its gingersnap crust, creamy texture and perfect pumpkin spice blend. We’re not saying you should skip the <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie</a> —especially when <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie">pumpkin pie is so easy to make</a> —but you also don’t want to leave to this five-star dessert off your holiday menu.

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

layered-pumpkin-cheesecake

Layered Pumpkin Cheesecake

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<p>This is our best pumpkin cheesecake recipe yet. A scrumptious blend of sweet brown sugar, savory spice, and the perfect seasonal flavors of pumpkin –  pumpkin cheesecake is the perfect autumn dessert. Much sweeter and creamier than pumpkin pie, it’s an indulgent finisher to your fall meals.</p>
<p>This easy pumpkin pie cheesecake recipe only takes about 20 minutes of prep, so it’s so easy to throw together and bake in the oven. And the results are incredible. A sweet, crunchy cracker crust topped with  creamy pumpkin cheesecake, topped just the way you like it is just the thing to take any meal to the next level.</p>

pumpkin cheesecake

Our best pumpkin cheesecake recipe. This easy recipe is a delicious blend of sweet brown sugar, savory spices, and the seasonal flavor of pumpkin.&nbsp;

Elevate your fall menu with this easy pumpkin cheesecake recipe—an irresistible twist on the classic pumpkin pie that’s sure to delight everyone!

To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.

Serve with whipped cream sprinkled with pumpkin pie spice.

Serve With

If you don’t have a springform pan, a regular, round cake pan lined with parchment paper can be used. With some more delicate cakes, the springform pan serves the purpose of keeping the soft cake in place, but with the crust of this pumpkin cheesecake recipe, you shouldn’t have anything to worry about. Your edges may not be as clean, but your cheesecake will hold together.

<h3><strong>1. Prepare the Pan</strong></h3><p>First wrap a 9-inch springform pan with foil to prevent leaking. Then coat the pan with cooking spray. Heat your oven to 325°, and you’re ready to start the pumpkin cheesecake.</p><h3><strong>2.Bake the Crust</strong></h3><p>To form your crust, combine cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the pan and bake for about 8 to 10 minutes until set. Remove from the oven and let it cool at room temperature for 5 minutes, then refrigerate for 5 minutes to cool completely before moving to the next step.</p><h3><strong>3. Mix the Pie Filling</strong></h3><p>While the crust is baking, it’s time to make the filling for the pumpkin cheesecake. Whisk together flour, pumpkin pie spice, brandy, and pumpkin puree until smooth. In a separate bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually beat in brown sugar and granulated sugar. On low speed, beat in 1 egg at a time, then gradually add the pumpkin mixture until smooth.</p><h3><strong>4. Bake and Serve</strong></h3><p>Now it’s time to put it all together! Pour the filling into the crust and bake for about 1 hour and 15 minutes, until set.</p>

How to Make Pumpkin Cheesecake 

<p>How do you put the perfect finishing touch on pumpkin cheesecake? The classic topping is a dollop of whipped cream, but you can add extra flavor with a dusting of pumpkin pie spice on top. The sweetness of the whipped cream plus the warmth of the spice makes an unbeatable flavor combination.</p>
<p>For a savory experience, you can skip the whipped cream and top your pie with pumpkin pie spice.</p>

Pumpkin Cheesecake Toppings

<p>First, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight, to prevent the pie from drying out. An airtight container with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.</p><p>Wrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy.</p>

Storing Pumpkin Cheesecake

<p>Take a look at some of our other mouth-watering <a href="https://www.bettycrocker.com/recipes/dishes/cheesecake-recipes/">cheesecake recipes</a>.</p><h3><strong>Best Cheesecake Recipe</strong></h3><p>As the name implies, this is the <a href="https://www.bettycrocker.com/recipes/best-cheesecake/1f08a9b0-8a05-43db-bc25-b36570b366c3/">best recipe around</a> for classic cheesecake. Not only is it easy to make, it’s also infinitely customizable! It’s a simple dessert, or the perfect base for any of your favorite toppings or garnishes.</p><h3><strong>New York Cheesecake</strong></h3><p>For a different style of cheesecake, the <a href="https://www.bettycrocker.com/recipes/new-york-cheesecake/0a4668cd-a8e0-4af7-ad07-8cfb8c6e0084/">New York Cheesecake</a> mixes it up with a slightly denser texture, and a light, citrus twist!</p><h3><strong>Salted Caramel Cheesecake</strong></h3><p>A creamy cheesecake smothered in gooey, delicious salted caramel – when you’re craving something sweet, it doesn’t get much better than <a href="https://www.bettycrocker.com/recipes/salted-caramel-cheesecake/1ae97a40-cb56-4a43-b750-82f7f2b671ff/">Salted Caramel Cheesecake</a>.</p><h3><strong>Red Velvet Cheesecake</strong></h3><p>A cheesy twist on a decadent devil’s food cake. You’ll love the way the rich, chocolatey cheesecake plays off of the sweet, fluffy whipped cream on top of this <a href="https://www.bettycrocker.com/recipes/red-velvet-cheesecake/66df675f-0f84-43a4-a703-5cc217e48d40/">Red Velvet Cheesecake</a>.</p>

Betty’s Best Cheesecake Recipes

<p>You can absolutely make this pumpkin cheesecake recipe gluten free with just  a couple of easy substitutions. Simply swap the all-purpose flour for a gluten-free flour, such as almond flour. Then switch out the graham crackers for a gluten free cracker and follow the recipe as written.</p>

Can This Pumpkin Cheesecake Recipe Be Made Gluten Free?

<p>When the center of the pumpkin cheesecake is set, but still jiggles slightly, it’s done baking. If you want to make absolutely sure, you can use an instant-read thermometer to test the temperature. The pumpkin cheesecake is done when the internal temperature is 150° F.</p>

How Do I Know When My Pumpkin Cheesecake Is Done? 

pumpkin-cheesecake

Pumpkin Cheesecake

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Top off your Thanksgiving feast with this decadent Caramel Pumpkin Cheesecake, which combines the best of two traditional desserts. While it looks oh-so-impressive when cut into, this sweet treat only needs 30 minutes of prep. You'll want to keep our pumpkin caramel cheesecake recipe around for the holidays—or for any time you need a picture-perfect dessert!

caramel pumpkin cheesecake

A springform pan is a round, deep pan with a removable side, used for cheesecakes and desserts that can’t be turned upside down to remove from pan.

Check doneness at minimum time. Most cheesecakes are done when small area in center seems soft or jiggles slightly when pan is shaken. The hot cheesecake will continue to finish cooking as it cools. Don’t insert knife–it may cause a crack to form.

For easy cutting of pumpkin cheesecake with caramel sauce, use a long, thin-bladed knife. After each cut, dip the knife into hot water, and wipe it with a towel.

caramel-pumpkin-cheesecake

Caramel Pumpkin Cheesecake

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A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin-flavored cheesecake. The results are absolutely adorable, oh-so-tasty, and perfect for fall! Add these Mini Pumpkin Cheesecakes to a dessert platter, or serve them up as individual treats after a family dinner.

mini pumpkin cheesecakes

If you do not have a mini cheesecake pan for this Mini Pumpkin Cheesecakes recipe, use 12 muffin cups lined with paper baking cups.

These individual pumpkin cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.

To quickly soften cream cheese for these pumpkin cheesecake bites, remove from wrapper and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.

mini-pumpkin-cheesecakes

Mini Pumpkin Cheesecakes

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Try a creamy, dreamy cheesecake made with the classic turtle trio of chocolate, caramel and nuts.

turtle pumpkin cheesecake

turtle-pumpkin-cheesecake

Turtle Pumpkin Cheesecake

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Combine the flavors of three favorites into one luscious dessert! This recipe features pumpkin, pecans, and cheesecake.

pumpkin pecan cheesecake

pumpkin-pecan-cheesecake

Pumpkin Pecan Cheesecake

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Enjoy this mouth-watering cheesecake made with amaretto and pumpkin; topped with almonds - perfect for a lavish dessert!

amaretto pumpkin cheesecake

amaretto-pumpkin-cheesecake

Amaretto-Pumpkin Cheesecake

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Enjoy this wonderful pumpkin and toffee cheesecake with whipped topping – perfect for dessert.

toffee pumpkin cheesecake

toffee-pumpkin-cheesecake

Toffee-Pumpkin Cheesecake

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Pumpkin...gingersnaps...caramel. Fabulous flavors of fall are featured in an irresistible cheesecake.

pumpkin caramel cheesecake

pumpkin-caramel-cheesecake

Pumpkin-Caramel Cheesecake

Recipe

Springform Pan

Cake

Cheesecake

BAKING

MEALS AND BAKING SOL

Sweet

Gold Medal

Lower Calorie

Lower Cholestrol

Lower Fat Abs

Lower Fat

Lower Potassium

Alcohol

Almonds

Bourbon

Brandy

Candies

Caramel

Chocolate

Cream Cheese

Dairy

Flavors & Extracts

Ginger

Herbs & Spices

Nuts & Seeds

Pecan

Pumpkin

Squash

Toffee

Vanilla

Vegetable

ALL PURPOSE FLOUR

OTHER FLOUR

GM BL EN PS AP FLR 5LB

Dessert

BC Fall Baking Chapter

BC Mobile App

10 Or Less

9 Or Less

Alcohol Free (unverified)

Fish (unverified)

Low potassium (unverified)

Peanuts (unverified)

Shellfish (unverified)

Soy (unverified)

Vegetarian (unverified)

Halloween

Holiday Relevant

Thanksgiving

20 Minutes Or Less

30 Minutes Or Less

45 Minutes Or Less

60 Minutes Or Less

Over 60 Minutes

Bake

Chill

1 Spoon or Better

2 Spoons or Better

3 Spoons or Better

4 Spoons or Better

5 Spoon Recipes

Fall

Crowd Size ( 12 or more)

Kitchens

Mini

Over 90 Minutes

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Mini Pumpkin Cheesecakes

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Pumpkin-Caramel Cheesecake

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Pumpkin Pecan Cheesecake

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