Desserts take on new meaning when made with the right beer. And when you’re thinking fall desserts, pumpkin ale and cheesecake are pretty much made for each other.

Although this recipe will work with any well-spiced pumpkin beer, we went with Samuel Adams Jack-O Pumpkin Ale, a 4.4% ABV seasonal brewed with cinnamon, nutmeg and autumn spices.

Those flavors are already right at home in pumpkin cheesecake, and reducing the beer concentrates its malt and spice character without overwhelming the dessert.

The result is a rich, creamy pumpkin cheesecake with a subtle beer backbone, warm fall spices and a buttery graham cracker crust.

So, let’s do this!

Samuel Adams Jack-O Pumpkin Ale Cheesecake

Makes: One 9-inch cheesecake
Prep: 30 minutes
Bake: 55–65 minutes
Chill: At least 6 hours

Ingredients

For the crust

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the cheesecake

• 1 cup Samuel Adams Jack-O Pumpkin Ale
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Directions

Heat the oven to 325°F. Lightly grease a 9-inch springform pan.

Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

Bake the crust for 8 to 10 minutes, then remove it from the oven and allow it to cool while preparing the filling.

Pour the Jack-O Pumpkin Ale into a small saucepan and bring it to a gentle simmer over medium heat. Reduce to about 1/3 cup, which should take roughly 10 to 15 minutes. Remove from the heat and allow it to cool.

In a large bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree and mix until combined.

Beat in the eggs one at a time, mixing just until incorporated. Add the sour cream, vanilla, cinnamon, nutmeg, ginger, salt and cooled Jack-O reduction and mix until smooth. Don’t overmix.

Pour the filling over the prepared crust and smooth the top.

Bake for 55 to 65 minutes, until the edges are set but the center still has a slight jiggle.

Turn off the oven, crack the door and leave the cheesecake inside for about 45 minutes. Remove it and allow it to cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.

Run a thin knife around the edge before releasing the springform pan. Serve chilled, with whipped cream and a light dusting of cinnamon if you’re feeling festive.

And if there happens to be some Jack-O left in the can, you know what to do.

Want more “Cooking With Beer” recipes? We’ve got them…

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Want more fall season  “Cooking with Beer” beer recipes?

We’ve got them…

Sierra Nevada Oktoberfest Cheese & Pretzel Skillet

Cooking With Beer: Firestone Walker Festbier Chili

(Header image courtesy ChatGPT)