Pumpkin Cheesecake with Bourbon Praline Sauce combines pumpkin and cheesecake into a rich and velvety dessert that’s topped with a decadent brown sugar praline sauce. It’s the perfect fall dessert!
Thanksgiving is right around the corner! Are you ready? Got your menu planned? Do you make the same things every year? I get it…it’s tradition to have the same menu for holiday gatherings, but I like to mix it up, just a bit, by adding a new side dish or switching up dessert. I can’t go too crazy, because everyone has their favorite part of the meal, and if I cut something out…I will hear about it! So dessert is always a safe place to try something new. And this year, in addition to pumpkin pie and Chocolate French Silk Pie, I decided to make Pumpkin Cheesecake with Bourbon Praline Sauce.
Is there anything better than pumpkin desserts in the fall? Especially when it’s a combo of pumpkin AND cheesecake? Creamy, with a cinnamon graham cracker crust and topped with a buttery caramel sauce? I know cheesecake can seem a little intimidating, but honestly, it’s not too difficult. You just need a few tips! Don’t be scared…just measure carefully and follow my top tips! You will see it’s not as scary as it seems!Let’s get started!
The Top Tips for Baking a Picture Perfect Cheesecake:
- Start with the best quality ingredients, which also means using full-fat cream cheese, and quality butter.
- Be sure that your cream cheese is at room temperature before mixing, otherwise you will have lumps in your filling. To soften, place unwrapped 8 oz. cream cheese block in the microwave and microwave on HIGH for 15 seconds.
- Do not overmix. Over-mixing adds air to the filling and increases the chance of your cheesecake cracking. Use a lower speed on your mixer and stop as soon as everything is incorporated. If your cheese cake DOES crack, don’t stress about it….you can spread a layer of sour cream over the top. It will hide the crack and add creamy layer!
- Use a springform pan to make it easy to remove your cheesecake.
- The all important water bath! Water baths also help prevent cracking. Here’s how: Wrap the bottom and sides of your springform pan with aluminum foil (the foil goes on the outside of the pan), then follow the recipe to make your cheesecake. Place your filled springform pan in a large roasting pan and fill the pan with hot water, enough to come about halfway up the sides of the pan, then and put it all in the oven.
- Do not over bake. Bake just until edges are puffed and the top looks dull and dry when you touch it. The center should be less set and will jiggle slightly when you wiggle the pan. It should not ripple like water though. Do not test doneness by inserting a knife in the cheesecake or you will have cracks.
- Allow cheesecake to cool on a wire rack for 30 minutes. Then run a thin spatula or knife around edge of cheesecake to loosen. Next, release the clasp on your springform pan and cool your cheesecake until room temperature.
- Once your cheesecake is room temperature, refrigerate at least 4 hours.
That’s it! And just remember, cracks or no cracks, it will still taste delicious!! Make this perfect Pumpkin Cheesecake with Bourbon Praline Sauce for your next fall get together…you’ll be so glad you did! Happy Baking!
Pumpkin Cheesecake with Bourbon Sauce
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter, melted
- 3 8 oz. pkgs. cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup sour cream or greek yogurt
- 1 15-oz. can solid pack pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup milk
- 2 tablespoons bourbon or 1 tablespoon vanilla
Heat oven to 350 degrees F. Spray bottom of 9-inch springform pan with cooking spray. Wrap outside of pan with aluminum foil and set aside.
In medium bowl, stir together graham cracker crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Stir in melted butter and mix until combined. Press crumbs evenly over bottom and 1-inch up sides of pan. Bake crust for 10 minutes.
In large bowl, beat cream cheese at medium low speed until smooth. Beat in 1 cup sugar until smooth. Add eggs and beat just until combined. Mix in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg. Do not overbeat. Pour filling into crust.
Place springform pan in large roasting pan or broiler pan. Fill with enough hot water until it is 1/2-inch up the sides of the pan. Bake 60-65 minutes, until edges are puffed and dry and top is dull and almost set. Remove from oven and place on a wire rack.
Cool 30 minutes. Run a thin knife or spatula around outer edge of cheesecake. Release spring to loosen sides of pan. Cool completely. Once cheesecake is cooled, refrigerate at least 4 hours or overnight.
To make sauce: In small saucepan, combine all sauce ingredients and bring to a boil over medium heat, stirring constantly. Remove from heat and cool slightly before serving with cheesecake Refrigerate leftovers.