Pumpkin Cheesecake
Prep Time: 45 minutes
Cook Time: 1.5 hours
Servings: 10
Serving Size: 1 slice
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Ingredients
- CRUST:
- 1/2 cup graham cracker crumbs
- 3/4 cup crushed ginger snaps
- 1/2 cup finely chopped pecans
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- FILLING:
- 2 tablespoons all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg

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- 2 pounds cream cheese
- 1 1/2 cups sugar
- 15 ounces pumpkin, packed solid
- 2 teaspoons vanilla extract
- 4 tablespoons bourbon
- 5 eggs
- caramel sauce for garnish
- whole pecans for garnish
- whipped topping for garnish 
 
Made the traditional way, this cheesecake
has the added flavor of pumpkin to make it a seasonal sensation or a wonderful treat whenever
it's served. Learn how to make your own pumpkin
puree to use for this recipe or for your homemade
pumpkin pies.
 
Directions
  • Preheat oven to 325ºF. Generously butter entire inside of springform pan. Allow cream
    cheese to soften and reach room temperature. Allow eggs to reach room temperature.
CRUST:
  • In
    a small bowl, combine graham cracker crumbs, crushed ginger snaps, finely chopped pecans, sugar
    and melted butter.

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  • Press this mixture into the bottom and up approximately 1½ inches on the sides of the springform
    pan.

  • Bake for 10 minutes. Remove from oven and cool completely on a wire rack before adding
    filling.
    • FILLING:
    • Mix together flour and spices, set aside.

    • Beat softened cream cheese in a large bowl on medium speed until smooth. Add sugar to cream
      cheese and beat an additional 1 minute on medium speed.

    • In a small bowl, blend together flour mixture, pumpkin, vanilla and bourbon. When completely
      blended, add to cream cheese mixture. Beat in eggs, one at a time, on low speed. Beat just enough
      to blend each egg.
    • Pour pumpkin mixture into completely cooled crust. Fill a 9"x13" pan
      half full with water. Place the pan with the water on the bottom rack of the oven. Place the
      cheesecake on the middle rack. The moisture in the oven helps prevent deep cracking of
      cheesecake.
    • Bake 1 hour and 35 minutes--do NOT open the door during the first hour of baking.
      Turn oven off, open the door, and leave cheese cake in oven for an additional 30 minutes to cool.
      Remove from oven and place on wire rack for an additional 30 minutes.
    • Once cooled, loosen
      edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to
      cool completely. Cover and chill a minimum of 4 hours or overnight. Remove the sides of the
      springform pan and transfer cheesecake to a serving plate. Garnish as desired.


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