- 1 cup graham cracker crumbs
- 1/2 cups finely ground gingersnap cookies
- 1 tablespoon brown sugar
- 4 – 5 tablespoons melted unsalted butter
- 2 8 oz packages of cream cheese, softened and at room temperature
- 3 large eggs
- 1 can pumpkin puree
- 1 teaspoon pure vanilla extract
- 2/3 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup sugar
- 2–3 Tbsp Bourbon
PREHEAT oven to 350°F.
For the crust, mix together the following ingredients: graham cracker crumbs, finely ground ginger snaps, 1 TBSP brown sugar, melted unsalted butter.
Press crumb mixture into the bottom of a 9 inch spring form pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
Note for Pumpkin: Pumpkin holds a lot of water, so in order to make the cheesecake more firm you need to drain some of that water. One quick and easy way to do this is to layer 6 or 7 plain white paper towels and spread the pumpkin over the paper towels. Next, layer 6 to 7 towels on top of that and press firmly. Once the paper towels are soaked through, remove top layer of towels and scrape pumpkin off the bottom layer with a spatula.
Filling: After draining the pumpkin, beat together cream cheese and 2/3 cup brown sugar in large mixer bowl until fluffy. Beat in eggs and pumpkin then add remaining spices, salt and vanilla.
Pour your filling on top of crust. In order to keep the oven “moist” fill a separate cake pan or bowl half way with water and place on the bottom rack of your oven. BAKE for 55 to 60 minutes or until edge is set. Let cool for 1 hour, then cover and place in the refrigerator overnight.
For the Bourbon Cream topping: whisk together the sour cream, sugar, and Bourbon with a hand mixer. Pour on top of chilled pumpkin cheesecake, or serve on the side.
- Category: Desserts
- Cuisine: America