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    Home » Dessert

    Bourbon Pumpkin Marble Cheesecake

    Dec 11, 2009 · Modified: Sep 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Bourbon Pumpkin Marble Cheesecake - Andrea Meyers

    Pumpkin cheesecake is one of my favorite holiday desserts and marbling the pumpkin filling with a bourbon vanilla filling takes it over the top for me. The recipe is my riff on the classic pumpkin marble cheesecake from the Philadelphia Cream Cheese Cheesecakes book published in 1989. I found a wire bound copy years ago at a yard sale for 50 cents and picked it right up. The recipes aren’t fussy, just simple and good, with a mix of baked and no-bake cheesecakes. I’ve made a number of cheesecakes from the book over the years and we enjoyed them all.

    When it comes to baking cheesecakes, I prefer the Philadelphia brand regular cream cheese (also preferred by America’s Test Kitchen) because the flavor and texture are perfect. For baked cheesecakes, full fat cream cheese is the best choice unless you use a recipe specifically adapted for low-fat cream cheese, which this recipe is not. For my adaptations, I increased the amount of chopped pecans and butter in the crust, then added bourbon to the vanilla batter and ground ginger to the pumpkin batter. You can skip the bourbon if you really want to, but if you like bourbon it’s worth a try because it pairs nicely with the pumpkin.

    You can also make the cheesecake in a square pan and cut mini cheesecake bars and serve them in decorative cupcake papers, which make perfect little holiday party nibbles.

    Bourbon Pumpkin Marble Cheesecake - Andrea Meyers
    Print Pin

    Bourbon Pumpkin Marble Cheesecake

    Adapted from Philadelphia Cream Cheese Cheesecakes book published in 1989.
    Prep Time20 mins
    Cook Time50 mins
    Refrigeration Time1 hr
    Total Time2 hrs 10 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: bourbon, cheesecake, cream cheese, pumpkin
    Servings: 12 servings
    Calories: 353kcal

    Equipment

    • food processor (optional)
    • 2 medium mixing bowls
    • 9-inch springform or cheesecake pan
    • stand mixer with paddle attachment, or hand mixer and large bowl

    Ingredients

    CHEESECAKE

    • 1½ cups gingersnap crumbs
    • 1 cup finely chopped pecans
    • 8 tablespoons unsalted butter, melted
    • 16 ounces regular Philadelphia cream cheese (softened, not light cream cheese)
    • ¾ cup granulated sugar (divided)
    • 1 teaspoon vanilla extract
    • 3 large eggs
    • 2 teaspoons bourbon
    • 1 cup canned pumpkin puree (not pre-made pie filling)
    • ¾ teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg

    WHIPPED CREAM

    • 1 cup heavy whipping cream
    • 2 tablespoons bourbon
    • 6 tablespoons sifted confectioner’s sugar
    US Customary - Metric

    Preparation

    • Set the oven rack in the middle and preheat to 350° F/175° C.
    • In the medium mixing bowl, stir together the gingersnap crumbs, chopped pecans, and melted butter. Press mixture into the bottom and about 1 inch up the side of the springform pan. Bake in the preheated oven for about 10 minutes, then remove and allow to cool.
    • In the bowl of the stand mixer, mix the cream cheese, ½ cup of the sugar, and vanilla. Mix at medium speed until well blended, about 2 to 3 minutes. Add the eggs, one at a time, mixing well after each.
    • Set aside 1-¼ cups of the batter and whisk in the bourbon.
    • Add the pumpkin, ¼ cup remaining sugar, cinnamon, ginger, and nutmeg to the batter in the medium bowl. Mix until thoroughly combined.
    • Spoon the vanilla and pumpkin fillings over the crust, then use a knife to swirl through it to create the marble effect.
    • Bake in the preheated oven for up to 50 minutes, but start checking after 35 minutes. The center should be slightly wobbly, but the rest of the cake should not move if jiggled. Remove from oven and place on a wire rack. Run a plastic knife around the edge to loosen it then allow to cool completely. Chill in the refrigerator for at least one hour before serving.

    Nutrition

    Calories: 353kcal | Carbohydrates: 27g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 314mg | Potassium: 231mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3787IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. kellypea says

      December 12, 2009 at 12:41 pm

      This recipe sounds so yummy! I think I've only had pumpkin cheesecake once and truly enjoyed it, but love the idea of this swirled top on it.

    2. Tessa says

      December 12, 2009 at 10:37 pm

      I made pumpkin cheesecake a few months ago but I must say yours sounds amazing with the gingersnap crust and the addition of bourbon!

    3. Karly says

      December 13, 2009 at 7:47 pm

      This looks amazing! I've been looking for a good pumpkin cheesecake recipe! Thanks!

    4. Alisa - Frugal Foodie says

      December 14, 2009 at 1:34 pm

      This looks so good! I keep meaning to make a dairy-free version of pumpkin cheesecake as it sounds so tempting.

    5. Stephanie - Wasabimon says

      December 16, 2009 at 2:11 pm

      Ooooooooooooooooooooh - I'm all over this. I'm going to try a GF version.

    6. Abbey says

      December 30, 2009 at 10:49 pm

      I loved this recipe! The ginger gave the pumpkin filling a pleasant kick, and the crust was great. I will def. make this one a holiday tradition.
      Thanks!

    7. Gabriele says

      January 03, 2010 at 11:24 pm

      I made this as a Christmas dessert and my family and I fell in love with it. Delicious- my first cheesecake, and it was so easy =] Thank you for the recipe!

    Trackbacks

    1. Loving Lemons: Lemon Mascarpone Cheesecake with Strawberries | TasteFood says:
      November 21, 2010 at 4:59 pm

      [...] Mini Cherry Cheesecakes from Pinch My Salt Peanut Butter Cheesecake from Dinner and Dessert Bourbon Pumpkin Marble Cheesecake from Andrea Meyers Ginger Cheesecake from Pete [...]

    2. Loving Lemons: Lemon Mascarpone Cheesecake with Strawberries | TasteFood says:
      December 18, 2010 at 11:20 am

      [...] Cherry Cheesecakes from Pinch My Salt Peanut Butter Cheesecake from Dinner and Dessert Bourbon Pumpkin Marble Cheesecake from Andrea Meyers Ginger Cheesecake from Pete [...]

    3. 10 Unique Holiday Cheesecakes says:
      November 21, 2014 at 7:22 am

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    4. 37 Delicious Pumpkin Recipes - Five in Ohio says:
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      […] 21. Pumpkin Angel Food Cake Trifle 22. Pumpkin Spice Cobbler 23. Pumpkin Cream Cheese Spread 24. Bourbon Pumpkin Marble Cheesecake 25. Pumpkin Banana Cream Pie 26. Pumpkin Marshmallows 27. Gooey Pumpkin Butter Cake 28. Holiday […]

    5. 10 Decadent Cheesecake Recipes says:
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