Bourbon Pumpkin Cheesecake

Ingredients

• Graham cracker crumbs (1 1/2 cups)
• Unsalted butter (1/2 cup, melted)
• Granulated sugar (1 1/4 cups, divided)
• Salt (1/4 teaspoon)
• Cream cheese (24 ounces, softened)
• Pumpkin puree (1 cup)
• Eggs (3 large)
• Bourbon (1/4 cup)
• Vanilla extract (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Ground nutmeg (1/2 teaspoon)
• Ground cloves (1/4 teaspoon)
• Whipped cream (for serving)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup of granulated sugar, and salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust, ensuring it reaches the sides.
3. In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the remaining 1 cup of sugar, beating until fully combined and there are no lumps.
4. Add the pumpkin puree and mix until smooth. Incorporate the eggs one at a time, ensuring that each is fully mixed before adding the next.
5. Pour in the bourbon, vanilla extract, ground cinnamon, nutmeg, and cloves. Continue to beat the mixture on low speed until everything is thoroughly blended and creamy.
6. Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top with a spatula.
7. Bake in the preheated oven for about 60 minutes, or until the center is set and the top has a light golden brown color.
8. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 10 minutes. Carefully remove the sides of the springform pan and allow the cheesecake to cool completely at room temperature.
9. Once cooled, refrigerate the cheesecake for at least 4 hours, or until it is thoroughly chilled.
10. Before serving, slice the cheesecake and top with whipped cream for an extra touch of indulgence.