Bourbon Pumpkin Caramel Cheesecake Recipe

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Bourbon Pumpkin Caramel Cheesecake
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  1. Preheat oven to 350 degrees.
  2. To make the crust: Butter a 9-inch or 10- inch springform pan and line the bottom with parchment paper. Combine gingersnap crumbs and sugar in bowl. Mix in melted butter and stir until crust holds together. Press crumbs onto the bottom of pan. Bake crust 10 minutes. Set aside to cool.
  3. To make the caramel sauce: In a dry heavy saucepan, combine 1 3/4 cups sugar with corn syrup and hot water. Stir to blend and cook over medium heat until melted. Cook sugar, swirling pan, until a deep caramel.
  4. Add warmed cream carefully, because caramel will splatter and bubble, stirring occasionally, until caramel dissolves. Let boil about 1 minute without stirring and remove from heat.
  5. Remove a little more than 1/2 cup of the caramel for the cheesecake filling and set aside and allow to cool. Into the remaining caramel, stir butter and 1 teaspoon vanilla and cool to room temperature. To make the pralines: Place pecans in a small bowl. Combine brown sugar, cinnamon, salt and pepper. Pour egg whites over pecans and toss to totally coat with egg whites.
  6. Pour dry ingredients over pecans and stir to coat, being careful not to break the pecans. Pour onto a baking sheet and bake in the 350- degree oven until the sugar coating is dry, about 15 minutes.
  7. Remove from oven and allow to cool. Remove 12 perfect pecan halves and coarsely chop the remainder.
  8. To make the filling: Blend together pumpkin, eggs, cinnamon, nutmeg, ginger, salt and 1/2 cup cooled caramel sauce.
  9. In mixer, cream together cream cheese and sugar on low speed until smooth. Add cornstarch, vanilla and bourbon. Add pumpkin mixture to cream-cheese mixture and beat just until combined and smooth. Fold in chopped pralines. Pour mixture into pre-baked crust and bake 50 minutes to 55 minutes, or until cake is just set. Let cool 5 minutes.
  10. Top with cooled caramel sauce, spreading evenly. Arrange pecan pralines decoratively on top and chill cheesecake, covered, overnight. Remove sides of pan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 755.17 Kcal (3162 kJ)
Calories from fat 437.87 Kcal
% Daily Value*
Total Fat 48.65g 75%
Cholesterol 139.03mg 46%
Sodium 487.18mg 20%
Potassium 383.6mg 8%
Total Carbs 73.29g 24%
Sugars 49.72g 199%
Dietary Fiber 2.74g 11%
Protein 10.02g 20%
Vitamin C 1.7mg 3%
Vitamin A 0.1mg 2%
Iron 2.9mg 16%
Calcium 139.1mg 14%
Amount Per 100 g
Calories 342.43 Kcal (1434 kJ)
Calories from fat 198.56 Kcal
% Daily Value*
Total Fat 22.06g 75%
Cholesterol 63.04mg 46%
Sodium 220.91mg 20%
Potassium 173.95mg 8%
Total Carbs 33.23g 24%
Sugars 22.55g 199%
Dietary Fiber 1.24g 11%
Protein 4.55g 20%
Vitamin C 0.8mg 3%
Iron 1.3mg 16%
Calcium 63.1mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
  • 21

Good Points

  • saturated fat free

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