Pumpkin Cheesecake a La Martha Stewart

READY IN: 2hrs 30mins




  • 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.