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Gingersnap Pumpkin Cheesecake

December 4, 2014

Yumm. I love cheesecake. I also love pumpkin pie. They are awesome together. I adapted this from a Gourmet recipe. We served this as part of our Thanksgiving dessert. The best part was that you make this the day before, so there is no work the day of your feast!

20141127 Pumpkin Cheesecake 02

You will need:

  • 1 1/4 c crushed gingersnaps
  • 1/3 c finely chopped pecans
  • 3/4 c light brown sugar, divided
  • 3/4 c sugar, divided
  • 5 T unsalted butter, melted
  • 1 1/2 c pure pumpkin puree
  • 3 eggs
  • 1 1/2 t ground cinnamon
  • 1 t ground ginger
  • 1/2 t ground nutmeg
  • Pinch of salt
  • 3 8-oz packages cream cheese, room temperature
  • 2 T whipping cream
  • 1 T cornstarch
  • 2 t vanilla extract
  • 2 T bourbon, divided
  • 1 3/4 c sour cream
  • 3 T honey

Then you will…

  1. Grease a 9-inch springform pan. Seal the bottom and sides by tightly wrapping it with tinfoil.
  2. In a medium bowl, combine the gingersnaps, chopped pecans, 1/4 cup of the light brown sugar and 1/4 cup of the sugar.
  3. Stir in the melted butter.
  4. Press the mixture into the bottom and about a half inch up the side of the springform pan.
  5. Freeze the crust for 15 minutes.
  6. Preheat your oven to 350 degrees.
  7. In a medium bowl, whisk together the pumpkin, eggs, cinnamon, ginger, nutmeg, salt and the remaining 1/2 cup of brown sugar. Set aside.
  8. In a large bowl, beat together the cream cheese with the remaining 1/2 cup of sugar. (I recommend using an electric hand or a stand mixer).
  9. Beat in the cream, cornstarch, vanilla and 1 tablespoon of bourbon.
  10. Beat in the pumpkin mixture until smooth.
  11. Set the springform with the crust on a rimmed baking sheet.
  12. Pour the filling into the pan and spread evenly.
  13. Bake 50-60 minutes until the center is just set.
  14. In a small bowl, mix the sour cream with the honey and remaining tablespoon of bourbon.
  15. Remove the cheesecake from the oven. Allow to cool for 5 minutes.
  16. Spread the sour cream mixture on top of the cheesecake.
  17. Return to the oven for another 5 minutes.
  18. Cool completely on a wire rack.
  19. Cover with foil and refrigerate overnight.
  20. Gently run a sharp knife around the inside of the pan to loosen the crust.
  21. Remove the sides of the springform.
  22. Garnish with whole pecans, if desired.
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One comment

  1. Xmas Time – pulllleaze!!!!



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