Name: Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter melted; 28 Oreo cookies; 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; 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

Jump to Recipe· 4.4 from 21 reviews

If you’re on the hunt for a dessert that combines the richness of chocolate, the cozy warmth of pumpkin, and a boozy whipped cream topper that’s just unforgettable, you’re going to love this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe. I swear, every time I bring this to a gathering, it disappears fast — it’s just that good. So pull up a chair, and let me walk you through making this fan-freaking-tastic dessert that’s perfect for fall, or honestly, anytime you want a slice of comfort.

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Why This Recipe Works

Perfect Flavor Balance: The blend of pumpkin pie spice with rich chocolate creates a fall-inspired twist that’s both comforting and indulgent.
Creamy Texture: The smooth cream cheese base paired with sour cream ensures the cheesecake isn’t too dense or too airy — just right every time.
Crunchy Oreo Crust: Using crushed Oreos for the crust adds a chocolatey crunch that complements the creamy filling beautifully.
Bourbon Whipped Cream Kick: The hint of bourbon in the whipped cream adds a grown-up depth of flavor that elevates the whole dessert.

Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream, pumpkin cheesecake with chocolate and bourbon, fall dessert recipes, creamy pumpkin cheesecake, decadent chocolate pumpkin dessert - 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

Ingredients & Why They Work

The magic of this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe starts with simple but quality ingredients. They all play a role in flavor, texture, or that irresistible fall vibe we crave. Here’s why each one matters:

Unsalted Butter: Helps bind the crust and adds a subtle, creamy richness without overpowering.
Oreo Cookies: Perfect for a chocolate-packed crust that’s both crunchy and flavorful.
Cream Cheese: The cheesecake’s creamy, tangy base – make sure it’s softened for smooth mixing.
Sour Cream: Adds moisture and a slight tang, balancing the sweetness and richness.
Light Brown Sugar: Brings warm caramel notes that pair beautifully with pumpkin spice.
White Granulated Sugar: For sweetness and structure without impacting flavor too much.
All-Purpose Flour: Helps stabilize the cheesecake so it sets just right.
Vanilla Extract: Classic flavor enhancer that deepens the overall taste.
Pumpkin Pie Spice: The star of fall spices – a blend of cinnamon, nutmeg, and cloves that makes the pumpkin sing.
Cinnamon: Adds a warm, fragrant note that’s essential for seasonal cheesecakes.
Salt: Balances sweetness and enhances all other flavors.
Eggs: Bind ingredients and help the cheesecake set properly.
Pumpkin Puree: Provides that iconic pumpkin flavor and creamy texture — be sure not to use pie filling!
Heavy Cream: For the bourbon whipped cream topping – cold cream whips up best and holds its texture.
Confectioners’ Sugar: Adds smooth sweetness to the whipped cream without graininess.
Bourbon: Injects a warm, smoky flavor into the whipped cream — you can adjust the amount to your liking.
Semi-Sweet Milk Chocolate: For delicate curls that give a chocolatey finishing touch and extra wow factor.

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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.

Tweak to Your Taste

One of the best things about this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe is how easy it is to make your own. Over the years, I’ve played around with a few variations that make it feel just right for every occasion and crowd.

Less Boozy: Sometimes I cut down the bourbon to just a tablespoon or leave it out for kids or bourbon-shy friends — still delicious without it.
Spice it Up: I’ve added a pinch of cayenne pepper to the batter for a subtle heat that surprises guests in a good way.
Gluten-Free Crust: Swap out Oreo crust for gluten-free chocolate cookies if needed — just pulse and press as usual.
Extra Chocolatey: Fold in mini chocolate chips or swirl melted chocolate through the batter for a rich twist.

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

Step 1: Create That Crunchy Oreo Crust

Start by preheating your oven to 350°F (175°C) and greasing your trusty 9-inch springform pan — I like to use butter for a richer flavor. Then, toss the Oreos into a food processor and pulse until they resemble fine crumbs. If you don’t have a processor, pop them into a zip bag and crush with a rolling pin — fun, and the kids can help! Pour in the melted unsalted butter and give it a few more pulses to combine. Press this mixture firmly into the pan’s base using the bottom of a glass or your knuckles (knuckles feel funny, but it works!). Pop the crust in the fridge to chill while you whip up the cheesecake filling.

Step 2: Whip Up the Creamy Pumpkin Filling

In a large bowl, blend together room temperature cream cheese and sour cream using an electric mixer until it’s brilliantly smooth — no lumps allowed here. Then, mix in the brown sugar, granulated sugar, flour, vanilla extract, pumpkin pie spice, cinnamon, and salt. I like to pause and scrape down the bowl to ensure everything gets evenly mixed. Beat in the eggs, one at a time, then stir in your pumpkin puree. It should be a velvety, orange-tinged dream ready to pour onto your Oreo crust.

Step 3: Bake It Slowly and Gently

Pour the filling over the chilled crust and smooth it out. Bake for about 50 to 55 minutes until the edges are set but the center still has a little wobble — that’s the sweet spot for creamy cheesecake. Resist the urge to overbake; I learned this the hard way when my cheesecake cracked. Once done, let it cool completely right in the pan at room temperature before chilling it in the fridge for at least 4 hours or overnight — if you can wait that long!

Step 4: Bourbon Whipped Cream Magic

Right before serving, beat your cold heavy cream and confectioners’ sugar together until soft peaks form — you can see the peaks gently holding but still soft. Add your vanilla extract and bourbon, then continue beating until you get those stiff, billowy peaks that hold their shape. A quick note: I usually start with 1 tablespoon bourbon and taste before adding more — you want that boozy kick without overpowering the creaminess.

Step 5: The Finishing Touch: Chocolate Curls

Use a vegetable peeler to shave curls from your room temperature semi-sweet milk chocolate block — this always feels so fancy, but it’s super easy. Sprinkle these curls on top of your bourbon whipped cream just before serving to keep them from melting too soon. Sometimes I refrigerate the chocolate before peeling if my kitchen is warm. This touch is what takes this cheesecake from everyday good to party-star worthy.

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Pro Tips for Making Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

Bring Cream Cheese to Room Temp: Cold cream cheese leads to lumpy batter — trust me, patience here pays off.
Don’t Overbake the Cheesecake: Watch for the slight wobble in the center; overbaking can make your cheesecake dry or cracked.
Chill Thoroughly: Refrigerate overnight for the best texture and flavor development — I promise it’s worth the wait.
Use a Springform Pan: This pan makes removing the cheesecake easy without ruining the sides — a must-have tool in my kitchen.

How to Serve Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

Garnishes

I almost always keep it simple and elegant with those chocolate curls and a generous dollop of bourbon whipped cream on each slice. Sometimes, I add a sprinkle of extra pumpkin pie spice or a few chopped toasted pecans for crunch — both add a lovely contrast and look beautiful too.

Side Dishes

This sumptuous cheesecake pairs well with light sides like fresh berries or a spiced chai latte to keep the flavors seasonal and balanced. At one party, I served it alongside a simple pear salad with walnuts and arugula, which was surprisingly refreshing.

Creative Ways to Present

When I’ve brought this dessert to holiday dinners, I’ve served it in mini mason jars layered with crumbled crust and topped with whipped cream and chocolate curls — guests loved the individual portions! You can also double the crust and press half as crust and half as a chocolate layer on top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped with plastic wrap and an extra layer of foil in the fridge. It keeps well for 3 to 4 days, and honestly, the flavors deepen overnight — but the texture of the bourbon whipped cream is best made fresh.

Freezing

This cheesecake freezes beautifully if you wrap it tightly in plastic wrap and foil to prevent freezer burn. When I freeze it, I skip the bourbon whipped cream topping, but you can make that fresh once thawed. Thaw in the fridge overnight before serving.

Reheating

Cheesecake is best enjoyed cold, so no reheating needed. However, if you want a softer texture, let it sit at room temperature for about 20 minutes before slicing and serving.

FAQs

Can I make this Chocolate Pumpkin Cheesecake without bourbon?

Absolutely! The bourbon adds a lovely depth and warmth to the whipped cream, but it’s entirely optional. You can simply omit it or replace it with a teaspoon of vanilla extract for a boozy-free version that kids and adults alike will enjoy.
What can I use instead of Oreos for the crust?

If you prefer a less sweet or gluten-free crust, try using graham crackers, gluten-free chocolate cookies, or even crushed nuts mixed with butter. Each option brings a unique twist that pairs well with the pumpkin cheesecake.
How do I prevent the cheesecake from cracking?

To keep the cheesecake smooth and crack-free, avoid overmixing the batter once the eggs are added and bake just until the edges are set but the center still jitters slightly. Cooling the cheesecake slowly in the pan before refrigeration also helps prevent cracks.
Can I make the bourbon whipped cream ahead of time?

While you can prepare it a few hours in advance, bourbon whipped cream holds its texture best fresh. If you need to make it early, keep it refrigerated and gently re-whip before serving.

Final Thoughts

Honestly, this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe holds a special place in my heart because it blends the best of comfort and celebration in one bite. Whether you’re making it for a holiday feast, a cozy night in, or to impress your friends, it’s always a hit. I hope you have as much joy baking and eating it as I do sharing it with loved ones. So grab your mixing bowl, and let’s make some magic happen in your kitchen!