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Bourbon Pumpkin Cheesecake Farmer's Market Foods Organic Pumpkin Puree

Bourbon Pumpkin Cheesecake

This savory cheesecake recipe uses Farmer's Market Organic Pumpkin puree for the most pumpkin flavor in every bite!

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10


  • For the crust:
  • 2 ½ cups gingersnap cookie crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 1 pinch of salt
  • For the filling:
  • 4 8- ounce packages full-fat cream cheese room temperature
  • 1 ½ cups light brown sugar lightly packed
  • 3 tablespoons all-purpose flour
  • 4 large eggs room temperature
  • 2 large egg yolks room temperature
  • ½ cup Farmer's Market Organic Pumpkin Puree
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Sweetened whipped cream for serving
  • Caramel sauce for serving
  • Pecans to garnish


  1. For the crust:

  2. Line a 9-inch springform pan with parchment paper. In a medium mixing bowl stir together the gingersnap crumbs, sugar, butter & salt until combined.
  3. Transfer mixture to the prepared pan & shape into an even crust with a 1-inch raised edge. Refrigerate as you prepare the filling.
  4. For the filling:
  5. Preheat the oven to 425(f) degrees. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, brown sugar & flour until combined.
  6. Add the eggs & egg yolks one at a time, scraping down the sides of the bowl after each addition.
  7. Add the Farmer's Market Organic Pumpkin Puree, bourbon, vanilla, ginger, cinnamon, cloves, nutmeg & salt. Beat until smooth, about 1 minute.

  8. Transfer filling to prepared pan & tap gently on the counter to eliminate any air bubbles. Bake for 10 minutes, reduce oven to 250(f) degrees & bake for an additional 45 to 50 minutes. The edges should be set & the center should have a little jiggle.
  9. Turn oven off & allow cheesecake to sit for an additional 15 minutes with the oven door closed. Remove from the oven & let stand at room temperature for 30 minutes before refrigerating for a minimum of 4 hours or overnight.
  10. When ready to serve, slice & top with a dollop of whipped cream. Drizzle with caramel sauce & garnish with pecans & enjoy!