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PUMPKIN CHEESECAKE WITH WHISKEY WHIPPED CREAM

Print Recipe
Author Jehan Powell

Ingredients

  • 1 ½ cups finely crushed gingersnaps or graham crackers
  • 1 tbsp sugar
  • ¼ cup melted butter
  • Filling:
  • 2 – 8oz packages cream cheese room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 – 15oz can pumpkin puree
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp whisky
  • Whiskey Whipped Cream:
  • 1 cup whipping cream or heavy cream
  • 1 tbsp milk powder
  • 1 tbsp sugar
  • 1 tbsp whisky

Instructions

  • Preheat oven to 350 degrees.
  • Prepare the crust by mixing gingersnap crumbs, sugar and melted butter. Stir to combine then place in a 9 inch spring form pan. Press down the crust by using the bottom or a glass or baking cup to form an even layer. Set aside.
  • Beat room temperature cream cheese using a mixer until the cream cheese is light, fluffy and smooth.
  • Add sugar and mix until combine, just about a minute. Be sure to scrape the sides and bottom of the bowl so that the cream cheese can be well beaten.
  • Next add eggs and beat until combined. Then add pumpkin puree, vanilla extract, cinnamon, ginger, clove and whisky and mix until combined. Pour in to the prepare crust then place in the preheated oven.
  • Bake for 50 to 55 minutes. The center of the cheesecake will jiggle slightly. Remove from oven and allow the cheesecake to cool completely before placing in the fridge to cool. It’s best if it’s made a day before so that it can be refrigerated overnight.
  • Serve with Whiskey Whipped Cream.
  • To prepare the Whiskey Whipped Cream place 1 cup whipped cream, 1 tbsp milk powder, 1 tbsp sugar in a mixing bowl and whisk until firm peaks are formed. Gently fold in 1 tbsp of whiskey. Chill until ready to serve.