Go Back

Pumpkin Bourbon Cheesecake with Browned Butter Caramel Swirl

This pumpkin cheesecake features a smooth, creamy filling infused with warm spices, including cardamom and a hint of bourbon. The tangy, velvety texture is complemented by a crunchy browned butter caramel swirl on top, creating a rich and visually appealing dessert with autumnal flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted, for crust
  • 24 oz cream cheese softened
  • 1 cup brown sugar packed
  • 3 large eggs at room temperature
  • 1 cup canned pumpkin pureed
  • 1/4 cup bourbon adds depth
  • 2 tsp ground cinnamon spice
  • 1 tsp ground ginger spice
  • 1/2 tsp ground cardamom spice
  • 1/2 tsp ground cloves spice
  • 1/4 cup sour cream for richness
  • 1/2 cup unsalted butter for caramel
  • 1/2 cup dark brown sugar for caramel
  • 1/4 cup heavy cream for caramel

Equipment

  • Springform Pan
  • Mixing bowls
  • Electric Mixer
  • Saucepan
  • Rubber Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Mix graham cracker crumbs and granulated sugar in a bowl, then stir in melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes to set the crust, then set aside to cool.
  2. In a large mixing bowl, beat softened cream cheese and brown sugar together with an electric mixer until smooth and creamy, about 3–4 minutes. Add eggs one at a time, mixing well after each addition, until fully incorporated.
  3. Mix in canned pumpkin, bourbon, cinnamon, ginger, cardamom, and cloves until well combined. Fold in sour cream to add extra creaminess. Scrape down the sides of the bowl to ensure even mixing.
  4. Pour the pumpkin filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to settle the filling and remove air bubbles.
  5. Bake the cheesecake in the preheated oven for 60–70 minutes, or until the edges are set and the center slightly jiggles when gently shaken. The top should be lightly golden. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
  6. Meanwhile, prepare the browned butter caramel: melt butter in a saucepan over medium heat, cooking until golden brown and fragrant, about 3–4 minutes. Add dark brown sugar and heavy cream, stirring constantly until the mixture bubbles and thickens slightly, about 4–5 minutes. Remove from heat and let cool slightly.
  7. Pour the caramel over the cooled cheesecake, using a spoon or spatula to create swirls on the surface. Allow the caramel to set at room temperature for about 30 minutes, or refrigerate for easier slicing.
  8. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled, enjoying the creamy filling complemented by crunchy caramel topping and aromatic spices.

Notes

Ensure the cheesecake is fully cooled before adding the caramel swirl for clean cuts. For an extra festive touch, garnish with whipped cream and a sprinkle of cinnamon before serving.