Pumpkin Cheesecake with Bourbon Chocolate Sauce

Just like I promised on Facebook and Instagram, here’s the cheesecake that I made for Thanksgiving!  I’m also going to show you what to do with that bourbon chocolate sauce that I posted last week!

Even though there was a thin layer of cheesecake in the pumpkin cake that I shared last week, this was my first attempt at a full-on cheesecake.  I was so happy with the way that it came out.

This cheesecake is creamy, nicely spiced, and not overly sweet.  The chocolate crust and sauce also complement the pumpkin flavor nicely.  Side note: pumpkin and chocolate were made for one another.

Pumpkin Cheesecake with Bourbon Chocolate Sauce | A Nerd Cooks

The cheesecake recipe comes from A Thousand Threads.  Check that post out, too, because it is one seriously gorgeous cheesecake.

You’ll need:


  • 24 Oreo cookies
  • 1/2 stick of butter, melted


  • 4 8-oz. packages of cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 15-oz. can pumpkin puree
  • 1 cup heavy cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves

Bourbon Chocolate Sauce

Preheat the oven to 350 degrees F.  Line the bottom of a 9-inch springform pan with a round of parchment paper.  Spray the inside of the pan with cooking spray, including the parchment paper.

In a blender or food processor, grind the Oreo cookies into fine crumbs.  Add the melted butter and blend again until the crumbs start to stick together.

Press the crust into the bottom of the pan in an even layer.  Bake for 10 minutes.  Remove from the oven, transfer to a wire rack, and allow it to cool a bit.

In the bowl of a stand mixer, beat the cream cheese and sugar until smooth.  One at a time, beat in the eggs.  Next, add the pumpkin, heavy cream, and spices.  Beat until just blended.  Take care to scrape down the sides of the bowl a couple of times to ensure that everything is adequately mixed.

Pour the filling into the prepared pan.  Bake for 1 to 1 1/2 hours, or until the top of the cheesecake is puffed up and slightly golden.  The cheesecake will be done when it still jiggles a bit, but the top is firm.

Remove the cheesecake, still in the springform pan, to a wire rack to cool completely.  Cover and stash in the fridge for at least 6 hours.

Once the cheesecake is chilled, run a knife around the edge of the pan.  Remove from the springform pan, drizzle with Bourbon Chocolate Sauce, slice, and eat!

Pumpkin Cheesecake with Bourbon Chocolate Sauce | A Nerd Cooks


5 thoughts on “Pumpkin Cheesecake with Bourbon Chocolate Sauce

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