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.
For the crust
- 8 ounces gingersnap cookies, crumbled (about 32 cookies)
- 1⁄2 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 1⁄2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg (I used ground)
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1⁄2 cups sugar
- 1 (15 ounce) canunsweetened pumpkin puree
- 3 tablespoons Bourbon
- 2 teaspoons pure vanilla extract
- 4 large eggs
- whipped cream, for serving (optional)
- Preheat oven to 325°.
- Place gingersnaps in the bowl of a food processor, and process until finely ground.
- Add pecans, melted butter, sugar, and cinnamon.
- Process just until combined and the mixture holds together.
- 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.
- Bake for 10 minutes. Cool completely on a wire rack.
- In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
- In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
- Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
- Add eggs, one at a time, beating to incorporate after each addition.
- Pour batter into prepared crust.
- Wrap the outside of the springform pan with a double layer of aluminum foil.
- Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
- Bake until cake is set in the center, about 1 hour and 45 minutes.
- Remove from water, and cool on a wire rack.
- Remove foil, and refrigerate for at least 4 hours and up to overnight.
- Serve with whipped cream, if you'd like.
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!
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!!
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.