Pumpkin Bourbon Cheesecake
Can be served warm after removing from the oven. Spoon some of the cheesecake onto a serving plate and top with a scoop of vanilla ice cream or a spoonful of whipped cream.
Ingredients
6 tablespoons butter, melted
25 gingersnap cookies
1/4 cup dark brown sugar
1/4 teaspoon salt
15 ounce can pumpkin
3 large eggs
1/2 cup dark brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1/4 cup bourbon
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon nutmeg
24 ounces cream cheese, room temperature
Instructions
Heat the oven to 375 F. Brush the inside of a 9 inch springform pan with melted butter. In a food processor, pulse the gingersnap cookies into finely ground crumbs. In a medium bowl. stir together the 6 tablespoons of melted butter, the crumbs, the brown sugar and salt until combined. Press the crumb mixture into the pan and spread it evenly over the bottom of the pan. Bake on the shelf in the middle of the oven for 10 minutes. Transfer to a wire rack and cool for 10 minutes. Reduce the heat of the oven to 350 F and bring a large kettle of water to a boil. After draining the pumpkin, mix together the pumpkin, eggs, brown sugar, cream, vanilla and bourbon and set aside. In a large bowl, stir together the sugar, cornstarch, cinnamon, ginger, allspice, salt and nutmeg. Add the cream cheese and beat on high with an electric mixer for 3 minutes. Add the pumpkin mixture to the cream cheese mixture and beat on low, until combined. Using foil, wrap the bottom and sides of the springform pan. Pour the filling in the pan. Fold a kitchen towel so it fits evenly in a roasting pan a bit larger than the spring form pan. Set the springform pan on top of the towel in the roasting pan. Working quickly, pour enough boiling water into the larger pan to come halfway up the sides of the springform pan. Bake for 65 to 70 minutes, or until it is mostly set but still jiggles at the center. Transfer to a wire rack and run a sharp knife around the edge and cool completely for about 4 hours. Wrap the pie in plastic and chill overnight. When ready to serve, run the knife around the edge again and remove the springform side and serve. Makes 16 servings.