Name: Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping 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 semi sweet milk chocolate block, at room temperature

Jump to Recipe· 4.7 from 65 reviews

If you’re anything like me and love the comforting flavors of fall wrapped up in a rich, dreamy dessert, then you’re going to adore this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping Recipe. It’s that perfect cozy treat that balances creamy pumpkin spice goodness with luscious chocolate and a boozy hint that takes the topping over the edge. Trust me, once you try this, it’ll become your go-to for autumn gatherings and holiday celebrations alike. Stick around because I’ll share some insider tips that’ll make this cheesecake turn out just right every time.

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Why This Recipe Works

Rich Layering of Flavors: The pumpkin and chocolate blend beautifully, while the bourbon whipped cream adds a sophisticated warmth.
Creamy, Yet Light Texture: The use of sour cream and careful baking time results in a smooth cheesecake that’s not too dense.
Oreo Crust for the Win: It provides a sturdy and flavorful base that contrasts perfectly with the smooth filling.
Customizable Topping: The bourbon whipped cream topping is flexible—you can dial back or omit the bourbon as you like.

Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream, fall pumpkin cheesecake, bourbon whipped cream dessert, autumn holiday cheesecake, easy pumpkin spice 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 in this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping Recipe lies in combining familiar fall flavors with a twist. Each ingredient has a purpose, creating a creamy, spiced filling with a chocolatey crust and a boozy, fluffy cream topping. When shopping, choose quality pumpkin puree and fresh cream cheese to get the best results.

Oreos: Using Oreos for the crust adds a rich chocolate base with some crunch, skipping the need for additional sugar in the crust.
Butter: Melted butter binds the Oreo crumbs into a solid, delicious crust that holds up well under the filling.
Cream cheese: The star of any cheesecake, cream cheese provides that smooth, luscious texture and tang.
Sour cream: Adds moisture and a subtle tang that prevents the cheesecake from becoming too heavy.
Light brown sugar and granulated sugar: Together, they balance depth and sweetness while enhancing texture.
All-purpose flour: Helps stabilize the filling, ensuring it sets just right without cracking.
Vanilla extract: Boosts the overall flavor profile with warm, sweet undertones.
Pumpkin pie spice and cinnamon: Classic fall spices that make pumpkin cheesecake so comforting and fragrant.
Eggs: Bind everything together and add richness to the filling.
Pumpkin puree: Natural pumpkin flavor without extra sugar; make sure to use puree, not pumpkin pie filling.
Heavy cream: For the whipped cream topping, creates a light, airy texture that’s perfect for bourbon infusion.
Confectioners’ sugar: Sweetens the whipped cream gently without graininess.
Bourbon: Adds that grown-up twist in the whipped cream, lending warmth and complexity.
Milk chocolate block: Used for curls and shavings, it brings a pretty, edible garnish that pairs beautifully.

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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

I love how versatile this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping Recipe is—feel free to make it truly yours by adjusting the bourbon level, spices, or even the crust. I often tweak it depending on the occasion, and you’ll find it easy to personalize without losing that luscious texture and flavor combo.

Spice Level: I like to add a pinch more cinnamon or even a hint of nutmeg to make the autumn spices pop, but you can go lighter if you prefer something subtler.
Bourbon Intensity: For family-friendly versions, just swap bourbon for vanilla extract to keep it flavorful without alcohol.
Crust Alternatives: If Oreos aren’t your thing, graham cracker or gingersnap crusts work really well, too—just swap one-for-one.
Chocolate Choices: You can use dark chocolate instead of milk chocolate for shavings if you want deeper, less sweet contrast.

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

Step 1: Creating the Chocolate Oreo Crust

First things first, preheat your oven to 350°F (175°C) and prepare your springform pan by greasing it lightly. Then, grab your Oreos and pulse them in a food processor until they’re finely crushed—like chocolate sand. Add melted butter and pulse again until the crumbs feel like damp beach sand. Press this mixture firmly into the base of your pan; I usually use the bottom of a glass to get it really compact and even. Pop it into the fridge to chill while you whipped up the filling. This step makes sure your crust sets nice and tight, preventing any sogginess later.

Step 2: Whipping Up the Pumpkin Cheesecake Filling

In a large bowl, beat cream cheese and sour cream together with your sugars — light brown sugar adds a subtle molasses flavor, while the white sugar gives just the right sweetness. Add in flour, vanilla extract, pumpkin pie spice, cinnamon, and salt, then beat until smooth and creamy. Next, add eggs one at a time, mixing carefully so you don’t overbeat (that can cause cracks!). Finally, stir in the pumpkin puree until it’s all beautifully blended. Pour that thick, luscious batter over your chilled Oreo crust, smoothing out the top gently.

Step 3: Baking and Cooling Your Cheesecake

Bake in the preheated oven for about 50 to 55 minutes. You want the edges to be set and the center to still have a slight wobble—kind of like Jell-O that’s almost firm. That’s the sweet spot for creamy texture after it chills. Once out of the oven, let the cheesecake cool completely inside the pan on a wire rack. After that, refrigerate for at least 4 hours, preferably overnight. I make my cheesecake the day before serving—it really helps the flavors meld and makes slicing so much cleaner.

Step 4: Bourbon Whipped Cream Topping & Chocolate Curls

Right before serving is when the magic happens for the topping. Beat cold heavy cream and confectioners’ sugar until soft peaks form—then add bourbon and vanilla and continue to beat until stiff peaks develop. That little boozy note cuts through the richness of the cheesecake and keeps things exciting. For the chocolate curls, I like to take a sharp vegetable peeler and gently shave the surface of a room-temperature milk chocolate block lengthwise. Those curls make the final presentation look fancy and taste even better. Don’t make the curls too far ahead or they’ll start to melt; I keep mine in the fridge until just before plating.

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

Avoid Overmixing: Be gentle when adding eggs; overmixing traps air and causes cracks during baking.
Room Temperature Ingredients: Let your cream cheese and pumpkin come to room temp to achieve a smooth batter faster.
Chill the Crust Well: Refrigerate the crust before adding the filling to prevent soggy bottoms.
Test for Doneness: Know that slight wobble means perfect doneness—it will firm up once chilled.

How to Serve Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping Recipe

Garnishes

I love to serve this cheesecake topped generously with the bourbon whipped cream and a handful of chocolate curls, but you can also sprinkle some toasted pecans or a dusting of extra pumpkin pie spice on top for extra flair. Fresh cranberries or a drizzle of salted caramel sauce add a stunning contrast if you want to impress guests.

Side Dishes

This might surprise you, but I like pairing this cheesecake with a cup of strong coffee or a spiced hot apple cider. It balances the rich sweetness perfectly. For brunch occasions, a light green salad with vinaigrette works well as a fresh counterpoint to the dense dessert.

Creative Ways to Present

I’ve found that serving this cheesecake in individual jars or mini springform pans at parties is a hit—it’s easier to handle and looks adorable. Another fun idea is layering crumbs, batter, and whipped cream in a trifle dish for a rustic yet elegant presentation that lets the layers shine through.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly with plastic wrap and store it in the fridge. I find it tastes even better the next day once the flavors have settled. The bourbon whipped cream is best piped on fresh, but if you have leftovers, keep separate and whip again before serving.

Freezing

I’ve frozen this cheesecake successfully by wrapping it well in plastic wrap and foil, then placing in an airtight container. Thaw overnight in the refrigerator. The texture stays surprisingly creamy, though fresh whipped cream topping is recommended after thawing.

Reheating

Cheesecake is best served chilled, so reheating isn’t usually necessary. If you want to soften it slightly, let slices sit at room temperature for 15-20 minutes. Avoid microwaving to keep the texture intact.

FAQs

Can I make this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping Recipe without alcohol?

Absolutely! The bourbon adds a lovely depth but you can easily leave it out or replace it with a teaspoon or two of vanilla extract for flavor without alcohol. The whipped cream will still be delicious and fluffy.
Why does my cheesecake crack when baking?

Cracks usually happen when the batter is overmixed or the oven temperature is too high. Also, rapid cooling can cause cracks. To prevent this, beat gently, bake at 350°F, and let the cheesecake cool slowly at room temperature before chilling.
Can I use fresh pumpkin instead of canned puree?

You can! Just roast and puree fresh pumpkin first, making sure it’s smooth and drained of excess moisture to avoid thinning your batter.
How long does this cheesecake keep in the fridge?

This cheesecake stays fresh for up to 4-5 days when properly covered and refrigerated. Always keep toppings separate until just before serving.

Final Thoughts

This Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Topping Recipe has become one of my all-time favorites to make when the air turns crisp. It’s decadent yet approachable, festive but easy enough for a weeknight treat. I hope you enjoy making it as much as I do—and more importantly, sharing it with the people you love. Pull out your springform pan, and let’s get baking!