🎃 Sheridan’s Pumpkin Pecan Cheesecake – Best Thanksgiving Cocktails
- Cem
- Sep 18
- 2 min read
Updated: Oct 5
Prep Time: 20 mins
Cook Time: 60 mins
Serves: 8
This Sheridan’s Pumpkin Pecan Cheesecake takes a classic pumpkin pie filling and layers it into a creamy cheesecake base, enriched with Sheridan’s Coffee Layered Liqueur. Finished with a crunchy pecan topping, it’s the ultimate Thanksgiving dessert that blends comfort and indulgence.
🍂 Ingredients
200g digestive biscuits (crushed)
100g melted butter
400g cream cheese (softened)
200g pumpkin purée
150g caster sugar
2 large eggs
100ml Sheridan’s Coffee Layered Liqueur
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
50g chopped pecans (plus extra for garnish)
🥄 Method
Preheat oven to 160°C (320°F). Line a springform tin.
Mix crushed biscuits with melted butter. Press into tin base and chill.
In a bowl, beat cream cheese, sugar, pumpkin purée, and spices until smooth.
Add eggs one at a time, then stir in Sheridan’s and pecans.
Pour onto base, bake 50–60 mins until set with slight wobble.
Cool completely, then chill 4 hrs or overnight.
Garnish with extra pecans before serving.
💡 Tips for the Perfect Pumpkin Pecan Cheesecake
Toast the pecans before adding for deeper flavour.
Chill overnight for best texture.
Serve with whipped cream lightly spiked with Sheridan’s.
❓ FAQs – Pumpkin Pecan Cheesecake
Can I make this ahead of time?
Yes — it’s even better the next day after chilling.
Do I need to add pecans?
Not strictly, but they add crunch and make this recipe unique from classic pumpkin cheesecakes.
Comments