Pumpkin Cheesecake with Bourboned Pears and Salted Caramel

I’ve always loved pumpkin—it’s one of my favorite ingredients for desserts. Every now and then, I love sharing a pumpkin recipe, like my bourbon caramel pumpkin tart or pumpkin applesauce cake. Today’s treat is truly special: a rich, creamy pumpkin cheesecake crowned with tender pears in a bourbon sauce and finished with a drizzle of salted caramel. It takes a bit of effort, but trust me—it’s absolutely worth it. I’m so glad to be revisiting this recipe; it’s pure fall indulgence.

Pumpkin Recipe: Pumpkin Cheesecake with Bourboned Pears and Salted Caramel

Serves 4 – 6

For the Cheesecake:
1/2 cup ginger snap crumbs
1 TBS unsalted butter, melted
2 TBS granulated sugar
cooking spray
2 8oz packages of cream cheese at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin puree
2 large eggs at room temperature
1 TBS all purpose flour
1/2 tsp ground cinnamon
2 TBS heavy cream

For the Bourboned Pears:
1 cup diced pears – about one large
1 tsp butter
1/2 tsp pure vanilla
1 TBS bourbon

For the Salted Caramel:
1 cup granulated sugar
6 TBS butter
1/2 cup heavy cream
1 tsp salt

Make the cheesecake:

Preheat the oven to 375°

Mix the gingersnap crumbs with the sugar and melted butter. Press into the bottom of a 6″ or 7″ springform pan (I used a 6″ pan)
Bake in the preheated oven for 5 – 7 minutes until the crust is set.
In the bowl of a stand mixer with the paddle attached mix the cream cheese with the sugars until well combined.
Add the eggs, one at a time until well mixed.
Add the flour, cinnamon and heavy cream.

Carefully pour on top of prepared crust. Even out the top with an offset spatula.
Bake in the preheated oven for about 40 – 60 minutes depending on the size of your springform pan. It will be just slightly wiggly at the center.

Allow to cool on a wire rack and then preferably overnight in the refrigerator.

Make the Bourboned Pears:

Melt the butter in a sauté pan.
Add the butter and vanilla.
Add the pears and allow to cook until they are just starting to soften.
Add the bourbon and cook the pears for another minute to cook off the alcohol.
Set aside.

Make the Salted Caramel:

Add the sugar to a heavy bottomed, tall-sided pot over medium high heat.
Stir constantly until the sugar melts. As it starts to melt it will form lumps before it liquefies. Just keep stirring.
Add the butter. The mixture will bubble furiously. BE CAREFUL.

If you cannot see the video you can watch it on YouTube HERE

When the butter is fully melted add the heavy cream. THE MIXTURE WILL BUBBLE EVEN MORE FURIOUSLY WHEN THE COLD CREAM HITS THE HOT CARAMEL.
Just keep stirring. Be careful, boiling sugar is hot stuff.
Add the salt and stir for another minute.
Remove from the heat and store in a mason jar or other container that can handle the hot caramel.

Putting the pumpkin recipe together:

Remove the cheesecake from the springform.

Add 1/4 cup of salted caramel to the top of the cheesecake. Carefully spread it around the top.

Top the pumpkin cheesecake with the bourboned pears.

Drizzle with the salted caramel.

How Was the Pumpkin Recipe? Do You Need to Ask?

This pumpkin recipe was a really delicious dessert. I will admit to having some concerns that it might be too sweet but it was not. The cheesecake was a perfect base for the ripe pears with the underlying hint of bourbon. The salted caramel added the perfect touch of sweet and salty and pulled the whole thing together. I’m not sure I was happy it was such a little cheesecake! Although if I had made a full sized one, I would have then eaten a full sized one!