Pumpkin Cheesecake a La Martha Stewart

Princess Tomato's Note:

I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

For the crust

• 8 ounces gingersnap cookies , crumbled (about 32 cookies)
• ½ cup finely chopped pecans (optional)
• 4 tablespoons unsalted butter , melted
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

For the filling

• 3 tablespoons all-purpose flour
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg (I used ground)
• 4 (8 ounce) packages cream cheese , room temperature
• 1 ½ cups sugar
• 1 (15 ounce) can unsweetened pumpkin puree
• 3 tablespoons Bourbon
• 2 teaspoons pure vanilla extract
• 4 large eggs
• whipped cream , for serving (optional)

Directions:

1. Preheat oven to 325°.
2. Place gingersnaps in the bowl of a food processor, and process until finely ground.
3. Add pecans, melted butter, sugar, and cinnamon.
4. Process just until combined and the mixture holds together.
5. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
6. Bake for 10 minutes. Cool completely on a wire rack.
7. In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
8. In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
9. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
10. Add eggs, one at a time, beating to incorporate after each addition.
11. Pour batter into prepared crust.
12. Wrap the outside of the springform pan with a double layer of aluminum foil.
13. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
14. Bake until cake is set in the center, about 1 hour and 45 minutes.
15. Remove from water, and cool on a wire rack.
16. Remove foil, and refrigerate for at least 4 hours and up to overnight.
17. Serve with whipped cream, if you'd like.

Reviews

[Chef #1082369]

This recipe is awesome!!!! I made it a few years ago and now it is requested every single Thanksgiving and Christmas! Thank you for posting it!

[DeannaNY]

I made this a few years ago and loved it. I couldn't find the recipe again until I found it here. This is the best pumpkin cheesecake I have ever had! Thank you for posting this recipe here!!

[Luby Luby Luby]

I'm sorry but I really did not care for this cheesecake. I'm giving it two stars because my SIL liked it so she brought it home after our Thanksgiving meal. I found it to be too soft and the flavor to be on the bland side. I was expecting a very rich tasting cheesecake and it just wasn't there. I did like the flavor of the crust, though.