Pumpkin Cheesecake with Bourbon Pecan Praline Sauce

This Thanksgiving, how about we shake things up a bit? Instead of the usual pumpkin pie, I’m bringing in a pumpkin cheesecake with a buttery cookie crust and a generous topping of whipped cream. It still has that familiar, cozy pumpkin flavor, but with a creamy cheesecake texture that feels extra-special for the holiday.

Each slice is a blend of velvety pumpkin, warm spices, and a satisfying crunch from the cookie crust—just what you need to wow your guests. Plus, the whipped cream on top adds the perfect airy sweetness to balance the richness.

So if you’re looking for a new tradition on your Thanksgiving table, here’s a recipe that’s sure to become a family favorite!

With Pecan Praline Sauce....YUM!

Pumpkin Cheesecake with a Homemade Cookie Crust

Ingredients

For the Cookie Crust:

• 3 oz cream cheese, softened

• 1 cup flour

• 1 stick (½ cup) butter, softened

• 2 tbsp sugar

For the Pumpkin Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened

• ¾ cup sugar

• 1 cup canned pumpkin puree

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves

• ¼ tsp salt

For the Whipped Cream Topping:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C).

2. Prepare the Cookie Crust: In a mixing bowl, combine softened cream cheese, flour, softened butter, and sugar. Mix gently until a soft dough forms, being careful not to overwork it to maintain a tender crust.

3. Press the Dough: Lightly grease the bottom of a springform pan. Press the dough evenly into the bottom of the pan to create the crust.

4. Bake the Crust: Place the crust in the preheated oven and bake for 15-20 minutes, or until it turns a light golden brown. Remove from the oven and let it cool.

5. Lower Oven Temperature: Once the crust is baked, reduce the oven temperature to 350°F (175°C).

6. Prepare the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Beat until everything is fully combined.

7. Pour the Filling: Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly.

8. Bake the Cheesecake: Place the cheesecake in the 350°F oven and bake for 50-55 minutes, or until the center is just set. Once baked, let the cheesecake cool on a wire rack, then refrigerate for at least 4 hours or overnight.

9. Prepare the Whipped Cream Topping: Just before serving, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe the whipped cream on top of the cheesecake.

10. Serve and Enjoy: Slice, serve, and enjoy this delightful twist on a Thanksgiving classic!

This pumpkin cheesecake with a homemade cookie crust combines the flavors of fall with a unique, creamy twist—perfect for a memorable holiday dessert!

Pecan Praline Sauce

Pecan Praline Sauce with Toasted Pecans (and Optional Bourbon)

Ingredients:

• 1 cup brown sugar, packed

• ½ cup heavy cream

• 4 tbsp unsalted butter

• 1 tsp vanilla extract (or 1 tbsp bourbon)

• 1 cup pecans, roughly chopped and toasted

• Pinch of salt

Instructions:

1. Toast the Pecans: Preheat a dry skillet over medium heat. Add the chopped pecans and toast, stirring frequently, for 3-5 minutes, or until they are fragrant and lightly browned. Remove from the skillet and set aside.

2. Combine Ingredients: In a medium saucepan, combine the brown sugar, heavy cream, and butter. Heat over medium heat, stirring frequently, until the mixture is smooth and begins to bubble gently.

3. Simmer: Reduce the heat to low and let the mixture simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.

4. Add Toasted Pecans and Flavorings: Stir in the toasted pecans, a pinch of salt, and either the vanilla extract or bourbon. Let the sauce cook for another 2 minutes, allowing the flavors to meld.

5. Cool Slightly: Remove from heat and let the sauce cool for 5-10 minutes. The sauce will thicken as it cools.

6. Serve: Drizzle the warm pecan praline sauce over pumpkin cheesecake, ice cream, or any dessert you love. Store leftovers in an airtight container in the refrigerator for up to a week. Reheat gently before serving.

   
   

The addition of bourbon gives the sauce a sophisticated twist, making it a standout topping for your holiday desserts!