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This one will leave you wishing for holiday leftovers long after it is gone!  …& Trust me, it will disappear fast!  Jean made this delicious dessert for our cozy Thanksgiving celebration at the farm.   It is full of seasonal & warming flavors – just perfect for this festive time of year!



  • 3/4 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tbsp unsalted butter, melted and cooled



  • 1 1/2 cups solid pack pumpkin
  • 3 large eggs
  • 1 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup firmly packed light brown sugar
  • 2 logs (4oz each) of Mackenzie Creamery Pumpkin Chèvre
  • 2 (8 oz) packages cream cheese, cut into bits and softened
  • 1/2 cup granulated sugar
  • 2 tbsp heavy cream
  • 1 tbsp cornstarch
  • 1 tsp vanilla
  • 1 tbsp bourbon liqueur or bourbon if desired



  • 2 cups sour cream
  • 2 tbsp granulated sugar
  • 1tbsp bourbon liqueur or bourbon, or to taste
  • 16 pecan halves for garnish (Jean used pecan pieces)



The crust:

In a mixing bowl combine the graham cracker crumbs, pecans, and the sugars.  Next, stir in the butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan.  Chill the crust for 1 hour.

The filling:

Preheat the oven to 350 degrees.  In a bowl whisk together the pumpkin, egg, cinnamon, nutmeg, ginger, salt and the brown sugar and set aside.  In a large bowl cream together the pumpkin chèvre, cream cheese and the granulated sugar, with an electric mixer.  Then beat in the cream, cornstarch, vanilla, bourbon liqueur, and then add the pumpkin mixture – beat all together until it is smooth.

Pour the filling into the crust.  Bake for 50-55 minutes or until the center is set.  Let cool in the pan on a rack for 5 minutes.

The topping:

In a bowl whisk together the sour cream, sugar and the bourbon liqueur.  Then spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 more minutes.  Let the cheesecake cool in the pan on a rack and chill it, covered, overnight.  Remove the side of the pan and garnish the top of the cheesecake with pecans.


This delicious Pumpkin Cheesecake with Bourbon-Sour Cream Topping recipe is from epicurious.  It was adapted by Jean (as indicated above) to incorporate our fresh Pumpkin Chèvre for the holiday season!  We hope that you enjoy it as much as we did!