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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Chill Cheesecake: Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- 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.
- 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.
- 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
