Pumpkin Cheesecake Recipe

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Servings:

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
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

Container: 9" springform pan

Directions

PREP

45 mins

COOK

1.5 hrs

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.
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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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.

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