Pumpkin Cheesecake

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READY IN: 1hr 45mins
Recipe by Chef clb83

Holiday Favorite

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Generously grease entire inside of springform pan.
  3. Allow cream cheese to soften and reach room temperature.
  4. Allow eggs to reach room temperature.
  5. CRUST: In a small bowl combine graham cracker and ginger snap crumbs, sugar and melted butter. Press this mixture in the bottom and up approximately 1 1/2" up sides of pan. Bake 10 minutes. Remove from oven and cool completely on wire rack before adding filling.
  6. FILLING: Mix together flour and spices, set aside. Beat softened cream cheese in a larger 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.
  7. Pour pumpkin mixture into cooled crust. Fill a 9" x 13" pan half full of 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 pan helps prevent deep cracks of the cheesecake.
  8. Bake 1 hour and 35 minutes-DO NOT open the door during the bake time. Turn the oven off, open the door and leave the cheesecake in the oven for an additional 30 minutes. Remove from oven and cool an additional 30 minutes on wire rack.
  9. Once cooked, loosen edges from the sides of the pan by running a knife around the edge of the cheesecake. Allow to cool completly. Cover and chill for a minimum of 4 hours or overnight. Remove the edges of the springform pan and transfer cheesecake to a serving plate. Garnish as desired.

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