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Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

ByLily
Jump to Recipe· 4.6 from 10 reviews

When autumn rolls around, nothing feels quite as cozy as indulging in dessert that combines the best of fall flavors with a little indulgence. This Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe is my absolute go-to for special occasions or a weekend treat – especially when you want something that wows but isn’t too tricky to pull off. Imagine a rich, creamy pumpkin cheesecake with a chocolatey twist nestled in an Oreo crust and topped with a boozy, fluffy whipped cream. Trust me, you’re going to want to stick around and see how it all comes together.

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Why This Recipe Works

  • Flavor Harmony: The blend of creamy pumpkin, spicy notes, and rich chocolate creates an irresistible fall flavor profile.
  • Perfect Texture: Smooth cheesecake filling contrasts with a crunchy Oreo crust for delightful bite and balance.
  • Bourbon Whipped Cream Kick: Adds warmth and complexity that elevates this dessert from everyday to special occasion.
  • Simple Yet Impressive: Despite its gourmet feel, this recipe is straightforward enough for confident home bakers to nail.
Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream, fall dessert recipes, pumpkin cheesecake with chocolate, bourbon whipped cream dessert, easy autumn holiday treats - A three-layer dessert is shown, starting with a dark crumbly chocolate base at the bottom, followed by a thick smooth light brown creamy layer in the middle, topped with a generous fluffy white whipped cream layer. The whipped cream is decorated with scattered dark brown curled chocolate pieces. The dessert sits on a dark surface with a soft dark background. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe serves a purpose—whether it’s building texture, boosting flavor, or giving you that creamy richness we crave in cheesecake. Plus, I have a few tips on picking the best products to make your life easier and the results even better.

Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream, fall dessert recipes, pumpkin cheesecake with chocolate, bourbon whipped cream dessert, easy autumn holiday treats - Flat lay of glossy dark milk chocolate block with smooth surface, a small pile of rich orange pumpkin puree with creamy texture, a cluster of whole Oreo cookies showing their black-and-white contrast, fresh whole eggs with smooth brown shells, a heap of light golden brown sugar crystals, sprigs of fresh green cinnamon leaves (to represent cinnamon spice), a scattering of warm brown pumpkin pie spice powder, and a dollop of thick white sour cream with velvety texture, all beautifully arranged with natural spacing and soft daylight shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Oreo cookies: They’re perfect for a crust because of their sweet chocolate flavor and sturdy crunch; no need to add extra sugar here.
  • Unsalted butter: Melting this and mixing into the crushed Oreos binds the crust together and keeps the butter flavor balanced.
  • Cream cheese: Full-fat is key here for that luscious, dense texture that cheesecake is known for.
  • Sour cream: Adds a subtle tang and helps keep the filling moist without breaking it down.
  • Light brown sugar: Brings depth and a little molasses warmth that pairs beautifully with pumpkin and spices.
  • White granulated sugar: Balances sweetness and helps with texture.
  • All-purpose flour: Just a bit to stabilize the filling and keep it from weeping or cracking too much.
  • Vanilla extract: Enhances all the other flavors softly and naturally.
  • Pumpkin pie spice: This blend is your shortcut to classic fall flavors—think cinnamon, nutmeg, ginger, and cloves.
  • Ground cinnamon: Adds an extra punch of warmth; I like using fresh ground for best aroma.
  • Salt: A little salt boosts all the rich, sweet notes without making the cheesecake taste salty.
  • Eggs: They set the cheesecake so it holds firm but stay creamy inside.
  • Pumpkin puree: Use canned pumpkin (not pumpkin pie filling) for smooth texture and authentic pumpkin flavor.
  • Heavy cream (for bourbon whipped cream): Cold cream whips up beautifully and provides fluffy richness.
  • Confectioners’ sugar: Dissolves easily for smooth whipped cream.
  • Bourbon: Optional but I adore the warm, smoky note it adds to the cream topping.
  • Milk chocolate block: Perfect for making curls that melt on the cheesecake for extra charm and chocolate kick.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe is how easy it is to tweak it to your preferences. Whether you love more spice, want it extra boozy, or need a dairy-free swap, there’s room to make it your own and still come out delicious.

  • Spice it up: I sometimes add a pinch of cayenne to the pumpkin batter for a subtle heat that balances the sweetness beautifully. Felt adventurous? Give it a try!
  • Non-alcoholic version: Skip the bourbon and opt for a splash of vanilla in the whipped cream instead—it’s still delightful and kid-friendly.
  • Dairy-substitute: For a lighter touch, try Greek yogurt instead of sour cream; just keep the cream cheese for rich texture.
  • Crust tweak: Substitute Oreos with gingersnap cookies for a ginger-spiced crust that amps up the fall vibes.

Step-by-Step: How I Make Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

Step 1: Making the Oreo crust — the tasty foundation

First things first, preheat your oven to 350°F (175°C) and grease a 9-inch springform pan lightly with butter or non-stick spray. I like using a springform pan because it releases the cheesecake easily without any cracks or spills. Pour your Oreos into a food processor and pulse until you get fine crumbs—make sure there aren’t any big chunks hiding in there. Add the melted butter and pulse again until it’s all combined, looking like wet sand. Press that mixture evenly into the pan’s base using the bottom of a glass or your knuckles (I personally find knuckles give great pressure). Stick it in the fridge while you prep your filling to firm it up.

Step 2: Crafting the cheesecake batter — creamy and dreamy

Grab a large bowl and dump in the cream cheese, sour cream, light brown and white sugar, flour, vanilla, pumpkin pie spice, cinnamon, and salt. Using an electric mixer, beat it all until smooth and creamy—no lumps! Next up, crack in the eggs one by one, mixing well after each addition. Then fold in the pumpkin puree making sure everything is perfectly combined. This stage smells incredible with all those spices mingling!

Step 3: Bake it just right — patience pays off

Pour your batter on top of the chilled Oreo crust, spreading it out evenly. Pop it in the oven and bake for about 50 to 55 minutes. The cheesecake should be set around the edges but still have a slight wobble if you gently shake the pan—that’s the sign of a perfectly creamy center. Once done, let it cool completely on a rack, then cover and chill it in the fridge at least 4 hours or preferably overnight.

Step 4: Bourbon whipped cream — the boozy, fluffy finale

Right before serving, whip up your bourbon whipped cream. Grab a chilled bowl and beat the heavy cream with confectioners’ sugar until soft peaks form. Add in bourbon (start with 1 tablespoon and taste; I usually go up to 2) and vanilla extract, then continue whipping until stiff peaks form. I love serving the cheesecake topped with generous dollops of this delicate, spirited cream.

Step 5: Chocolate curls — the elegant touch

Use a vegetable peeler on your room-temperature milk chocolate block to create lovely curls and shavings. Sprinkle these right on top of your bourbon whipped cream just before serving. They melt quickly, so keep the chocolate refrigerated until you’re ready to use. The look and extra chocolate flavor give the dessert that final wow-factor.

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Tips from My Kitchen

  • No Crack Cheesecake: Avoid cracks by mixing your batter on low speed and not overbaking; a gentle water bath can also help keep it moist.
  • Chilling Patience: Give the cheesecake plenty of chill time—overnight is best for clean slices and firm texture.
  • Whip Cream Perfection: For fluffy bourbon whipped cream, chill your mixing bowl and beaters beforehand—cold cream whips more easily!
  • Chocolate Curls Care: If curls melt too quickly, refrigerate your assembled cake before serving to keep them intact longer.

How to Serve Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream, fall dessert recipes, pumpkin cheesecake with chocolate, bourbon whipped cream dessert, easy autumn holiday treats - A slice of layered dessert is shown on a white plate with a white marbled surface background. The bottom layer is dark brown and crumbly, resembling a cookie crust. Above that is a smooth, light brown creamy layer, about the same thickness as the top layer. The top layer is thick and white, fluffy in texture, and crowned with dark brown chocolate shavings scattered on top. Small chocolate shavings are also scattered around the plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cheesecake with just the bourbon whipped cream and those delicate chocolate curls because it keeps things simple and elegant. If I’m feeling festive, I sprinkle a little extra pumpkin pie spice on top or scatter chopped toasted pecans for crunch. Fresh cranberries or a drizzle of caramel sauce are also awesome if you want to up the glam.

Side Dishes

This cheesecake is rich enough to stand alone, but I sometimes pair it with a simple fresh fruit salad to lighten things up. If you’re serving a crowd, a pot of coffee or spiced chai complements the flavors perfectly—plus everyone loves having a warm drink to go with dessert in the cooler months.

Creative Ways to Present

For holiday gatherings, I’ve turned this cheesecake into mini individual servings using a muffin tin lined with springform liners—makes for cute plated desserts and easier portions. Another favorite trick is layering it as a parfait with chopped spiced pecans, whipped cream, and a sprinkle of chocolate curls in a glass for a fancy but effortless presentation that guests always adore.

Make Ahead and Storage

Storing Leftovers

After baking and chilling, keep the cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 4–5 days, and honestly, I find the flavors deepen even more after a day or two. If whipped cream is already added, try to store it separately to keep the topping fluffy.

Freezing

You can freeze this cheesecake for up to 2 months. I recommend freezing it without the whipped cream topping, wrapped tightly in plastic wrap and then a layer of foil. When ready to eat, thaw overnight in the fridge and add fresh bourbon whipped cream just before serving for best results.

Reheating

Cheesecake is best enjoyed chilled, so I never recommend heating it up. However, if you’d like a slightly softer texture, take it out of the fridge 20 minutes before serving. The whipped cream topping should always be added cold and fresh for that perfect contrast.

FAQs

  1. Can I use fresh pumpkin instead of canned pumpkin puree for this recipe?

    You can, but you’ll need to roast and puree fresh pumpkin beforehand, and the moisture content may vary. Be sure to cook and drain it well to avoid making the batter too runny, which can affect the cheesecake’s texture.

  2. Is it necessary to use a springform pan?

    A springform pan is ideal because it allows you to remove the cheesecake without damaging the sides. If you don’t have one, you can use a regular cake pan lined with parchment paper, but removing the cheesecake gently will be trickier.

  3. How much bourbon should I add to the whipped cream?

    I usually start with 1 tablespoon and taste. You can add up to 2 tablespoons depending on your preference. If you’re serving kids or avoiding alcohol, feel free to omit it and boost vanilla instead.

  4. Why does my cheesecake crack sometimes?

    Cracking usually happens if the oven temperature is too high or the cheesecake is overmixed or overbaked. Mix gently, bake at the right temp, and cool slowly to prevent cracks. A water bath can also help maintain even heat and moisture.

  5. Can I make this cheesecake gluten-free?

    Absolutely! Swap the Oreos for gluten-free chocolate sandwich cookies and use gluten-free flour or cornstarch in the batter. Just check your ingredients for any hidden gluten.

Final Thoughts

This Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe is one of those desserts that keeps getting compliments long after the last slice is gone. It blends warmth, richness, and just a little splash of fun with the bourbon topping—a combination I genuinely love sharing with friends and family. If you want to impress your guests or treat yourself to a slice of fall magic, I wholeheartedly recommend giving this recipe a whirl. You’ll enjoy every indulgent, creamy bite as much as I do.

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Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

A rich and creamy chocolate pumpkin cheesecake perfect for autumn gatherings, topped optionally with a smooth bourbon whipped cream and delicate chocolate curls for an elegant finish.

Ingredients

Crust

  • 1/4 cup unsalted butter melted
  • 28 Oreo cookies

Cheesecake Filling

  • 24 ounces cream cheese
  • 1/3 cup sour cream
  • 3/4 cup light brown sugar
  • 1/2 cup white granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 15 ounces pumpkin puree canned, not pie filling

Bourbon Whipped Cream Topping

  • 1 1/2 cups heavy cream or thickened cream, cold
  • 3 tablespoons confectioners’ sugar or icing sugar
  • 1-2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 3 1/2 ounces milk chocolate semi sweet block chocolate, at room temperature

Instructions

  1. Prepare Oven and Pan: Heat oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non-stick spray to ensure the cheesecake does not stick.
  2. Make Crust: Pulse Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse again until blended. Press the mixture evenly into the bottom of the springform pan using a glass jar or your knuckles. Refrigerate while preparing the filling.
  3. Prepare Cheesecake Filling: In a large bowl, combine cream cheese, sour cream, light brown sugar, white sugar, flour, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Beat with an electric mixer until smooth and creamy. Add eggs and pumpkin puree, then mix until fully combined and smooth.
  4. Assemble and Bake: Pour the prepared pumpkin batter over the chilled Oreo crust in the pan. Bake at 350°F for 55 minutes or until the edges are set and the center slightly wobbles. Remove from oven and cool completely in the pan.
  5. Chill Cheesecake: Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
  6. Prepare Bourbon Whipped Cream Topping: Just before serving, beat cold heavy cream with confectioners’ sugar in a medium bowl using an electric mixer until soft peaks form. Add bourbon and vanilla extract, then continue beating until stiff peaks form.
  7. Create Chocolate Curls: Use a vegetable peeler to scrape the milk chocolate block lengthwise to create delicate curls and shavings. Refrigerate the curls briefly if needed before topping the cheesecake to prevent melting.
  8. Serve: Top the chilled cheesecake with bourbon whipped cream and chocolate curls immediately before serving for best presentation and taste.

Notes

  • The bourbon amount can be adjusted or omitted altogether based on personal preference.
  • Use cold heavy cream for best whipping results when making the bourbon whipped cream topping.
  • Refrigerate the chocolate block beforehand if your kitchen is warm to help make better curls with the vegetable peeler.
  • Ensure cheesecake is fully chilled before topping and serving to maintain structure.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 320 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 105 mg

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