A thick layer of cream cheese and bourbon filled centre with seasonal fall spices on a graham cracker crust finished with a smooth pumpkin swirl sour cream layer on top!
One of our favourite times of year is fall. The changing of the leaves, warmer tones, and comforting foods are so relaxing. It almost helps to slow you down and enjoy things a little better. To celebrate the changing of the seasons we’re diving into all things pumpkin spice. Is there any other way? It’s always good to treat yourself to a little dessert on occasion. Of course cheesecake is such a guilty pleasure. It’s velvety cream cheese filling makes it a very rich and filling dessert.
To get the best of both pumpkin pie and cheesecake we’ve combined them into one. Graham cracker crust are probably in our top 5 for what a great tasting dessert should have. Another one of our faves is anything chocolate.
Delicious thick layered cheesecake with a pumpkin spice swirl and graham cracker crust
Prep Time10 minutesmins
Cook Time55 minutesmins
Additional Time5 hourshrs
Total Time6 hourshrs5 minutesmins
Author: the communal feast
For the crust
2cupsgraham cracker crumbs
1/3cupbrown sugarlightly packed
1/2cupbuttersoftened to room temperature
For the cheesecake layer
2packages of philadelphia cream cheeseroom temperature
1can pumpkin puree
For the sour cream layer
1/3cupreserved pumpkin cheesecake layer
garnish with nuts and chocolate shavings
To make the crust combine all of the ingredients in a bowl and stir together until it starts to stick together. Gently press the crust into a greased springform pan and refrigerate for 20 minutes
Preheat the oven to 350 degrees F
To make the filling combine whisk the sour cream in a large bowl with a mixer or in a food processor until light and soft. Add the sugar and pumpkin mix until combined followed by the vanilla, bourbon, egg. Add the cream and spices and mix gently.
Pour the mixture into the pan overtop the graham crust reserving about 1/3 cup to swirl overtop at the end.
Bake in the oven for 50 minutes. Let cool for 5 minutes on a cooling rack. Don’t worry if there are cracks as the next layer will hide any imperfections.
Once the cheesecake is cooling make the final layer. Combine sour cream, greek yogurt and sugar in a bowl and whisk until soft and fluffy. Pour overtop the cheesecake. Swirl the reserved pumpkin mixture overtop by spooning a bit of the mixture evenly all around. Take your spoon or a skewer and just touching the surface going across the pumpkin mixture from one end to the other in almost zig-zap circular motions to create a swirled effect.
Bake for an additional 5 minutes. Cool the cake completely before chilling about 3 hours and cover until cold atleast 5 hours in the fridge or overnight.