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·5 from 9 reviews

If you’re a fan of cozy, rich desserts that bring a little unexpected twist to the table, then you’re going to flip for this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe. Imagine creamy pumpkin cheesecake layered on a chocolatey Oreo crust, topped with luscious bourbon-infused whipped cream—it’s like fall and indulgence had the perfect lovechild. Stick with me here because I’m about to walk you through making this fan-freaking-tastic dessert that’s not only stunning but surprisingly simple to pull off at home.

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Why This Recipe Works

Decadent Flavor Harmony: The classic spices in pumpkin pie spice pair beautifully with rich chocolate and a boozy whipped cream topping that cuts the sweetness wonderfully.
Perfectly Creamy Texture: The combination of cream cheese and sour cream makes for a silky cheesecake that’s not too dense or dry.
Easy Oreo Crust: Using Oreos for the crust means no baking required, plus it adds a chocolatey crunch that everyone loves.
Customizable Boozy Whipped Cream: The bourbon whipped cream is optional but highly recommended for an extra depth of flavor that turns this cheesecake from great to unforgettable.

Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream, pumpkin cheesecake dessert, fall pumpkin cheesecake, bourbon whipped cream recipe, chocolate pumpkin pie - 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

This cheesecake owes its magic to the perfect balance of rich and spiced ingredients, coming together to produce a dessert that’s creamy, flavorful, and full of fall vibes. Also, a quick tip: use good quality pumpkin puree (not pie filling) and fresh spices for the best flavor.

Unsalted Butter: Melting it before mixing helps bind the crushed Oreos into a perfect crust.
Oreo Cookies: The chocolatey cookies add texture and richness to the crust without needing to bake it first.
Cream Cheese: The base of any cheesecake; make sure it’s softened to room temperature so it blends smoothly.
Sour Cream: Adds tang and moisture, balancing the sweetness and keeping the cheesecake creamy.
Light Brown Sugar & Granulated Sugar: A combo that brings depth and sweetness without overpowering the pumpkin flavor.
All-Purpose Flour: Helps stabilize the cheesecake, giving it structure without toughness.
Vanilla Extract: Enhances all the other flavors with its sweet, floral notes.
Pumpkin Pie Spice & Cinnamon: The cozy spices that scream autumn in every bite.
Salt: Balances the sweetness and enhances the chocolate and pumpkin flavors.
Eggs: Bind everything together and help the cheesecake set beautifully.
Pumpkin Puree: The star of the show, providing moisture, flavor, and that gorgeous orange hue.
Heavy Cream, Confectioners’ Sugar, Bourbon & Vanilla Extract (For Whipped Cream): Whipping these together produces a light, boozy topping that’s the perfect finishing touch.
Milk Chocolate Block: For scraping into curls that add a pretty, tasty garnish.

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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 the things I love most about this Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe is its flexibility. You can tweak the bourbon amount depending on your vibe, or swap the Oreo crust for a gluten-free graham cracker crust if you prefer.

Variation: I’ve tried adding a swirl of melted semi-sweet chocolate on top before baking—it makes the cheesecake look beautifully marbled and adds an extra chocolate kick.
Dietary Option: Use dairy-free cream cheese and coconut cream for a vegan-friendly version; just use a plant-based bourbon whipped topping or whipped coconut cream instead.
Less Booze: If bourbon isn’t your thing, I’ve made this with just vanilla whipped cream, and it’s just as dreamy—perfect for kids’ parties.

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

Step 1: Craft the Oreo Crust

This crust literally sets the tone. I pop the Oreo cookies into my food processor and blitz them until they’re fine crumbs—no big chunks, but also not powder. Then I drizzle in the melted butter and pulse just enough to combine. Pressing the mixture into the bottom of a 9-inch springform pan is easier than you might think—using a glass jar bottom or your knuckles in a fist helps create a smooth, even layer. I pop this in the fridge to firm up while I work on the filling.

Step 2: Whip Up the Pumpkin Cheesecake Filling

Softening your cream cheese first is key here. I beat it in a big bowl with the sour cream, both sugars, flour, vanilla, pumpkin pie spice, cinnamon, and salt until the mixture is silky with no lumps. Adding the eggs one at a time while mixing like this prevents curdling and gives a nice smooth finish. Last, I blend in the pumpkin puree until everything looks luscious and well combined. Then, I pour the filling right over the chilled crust and smooth the top.

Step 3: Bake it Right

Bake the cheesecake at 350°F (175°C) for about 50-55 minutes. The edges should set firmly, but the center will still have a slight wobble—that’s exactly how you want it. This step can feel a bit nerve-wracking, but trust me, a little jiggle in the middle is perfect for creamy cheesecake. Once baked, cool it completely at room temp before refrigerating it for at least four hours, or overnight if you can — the flavors really deepen and the texture firms beautifully.

Step 4: Bourbon Whipped Cream Bliss

Just before serving, beat cold heavy cream with confectioners’ sugar until soft peaks form. Then add bourbon and vanilla and continue beating until stiff peaks appear—this whipped cream is light and boozy, the perfect contrast to the dense cheesecake. If you’re not into bourbon, skip it or swap for a splash of maple syrup or vanilla extract alone.

Step 5: Pretty it Up with Chocolate Curls

For the final flourish, take a vegetable peeler and scrape along the edge of room-temperature chocolate to create delicate curls and shavings. These melt quickly, so add them right before serving to keep them looking fresh and gorgeous. It’s a simple trick that makes a big impression!

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Tips from My Kitchen

Room Temperature Ingredients: Bringing cream cheese and eggs up to room temp helps prevent lumps and cracking.
Don’t Overmix: Give the batter a few pulses at the end—too much mixing can add air and cause cracks.
Use a Springform Pan: It makes releasing this delicate cheesecake a breeze without wrecking its shape.
Chill Well: I’ve found overnight refrigeration gives the best sliceability and flavor melding.

How to Serve Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe

Garnishes

I love topping this cheesecake with those delicate chocolate curls because they add a bit of elegance and texture. Sometimes I sprinkle a pinch of extra cinnamon or a few toasted pecans on top for a nutty crunch. The bourbon whipped cream aside, these little touches really elevate presentation and flavor.

Side Dishes

Pairing this dessert, I usually keep it simple—a cup of strong coffee or hot spiced tea complements the cheesecake’s richness perfectly. If you want to keep the fall theme going, try a side of caramelized spiced apples or pear slices to bring a fresh fruit element.

Creative Ways to Present

For special occasions, I serve this cheesecake as mini individual portions in clear glass jars layered with extra chocolate shavings and a sprig of fresh rosemary or thyme for contrast. It not only looks stunning but makes serving a breeze at parties or holiday dinners!

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the springform pan with plastic wrap or transfer slices to an airtight container. This cheesecake stays moist and flavorful for up to 4 days in the fridge—if it lasts that long, that is!

Freezing

If you want to freeze it, I recommend freezing the uncut cheesecake in the pan, tightly wrapped in plastic and foil, for up to 2 months. When you’re ready, thaw it overnight in the fridge before whipping up the bourbon cream and adding garnishes.

Reheating

Since cheesecake is best served chilled, I don’t recommend reheating. Just let frozen slices thaw slowly in the fridge for the best texture and flavor. If you prefer it closer to room temp, take it out 30 minutes before serving.

FAQs

Can I make the Bourbon Whipped Cream ahead of time?

Yes, you can make the bourbon whipped cream a few hours ahead and keep it refrigerated in an airtight container. Give it a quick whisk before serving to bring back the fluffiness if it starts to separate slightly.
What if I don’t have a food processor for the Oreo crust?

No worries! You can place the Oreos in a sturdy zip-top bag and crush them using a rolling pin or heavy pan until you get fine crumbs. Just work carefully to avoid bursts and spills.
Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and puree the pumpkin yourself. Also, make sure to cook off excess moisture by simmering your fresh puree to avoid a watery cheesecake.
Why does my cheesecake crack on top?

Cracks usually happen due to overmixing, baking at too high a temperature, or sudden temperature changes. To help prevent cracks, avoid overbeating the batter and let the cheesecake cool gradually in the oven with the door cracked or wrap the pan in a water bath.
Is there an alcohol-free alternative for the bourbon whipped cream?

Definitely! Simply omit the bourbon and add a little extra vanilla extract or even a dash of maple syrup for sweetness and flavor depth.

Final Thoughts

This Chocolate Pumpkin Cheesecake with Bourbon Whipped Cream Recipe is one of those desserts I turn to when I want to impress but keep things cozy and familiar. It’s got that perfect mix of creamy, chocolatey, and spiced goodness that feels like a warm hug in dessert form. I really urge you to try it—and don’t skip the bourbon whipped cream! Whether it’s for a holiday party or your weekend treat, it’s guaranteed to become a new favorite in your dessert rotation.