ingredients

  • For the Crust:
  • 3/4 cup finely ground gingersnap cookies
  • 1/2 cup finely ground toasted pecans
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1/4 cup (half stick) unsalted butter, melted
  • For the Filling:
  • 3 packages (8 ounces) cream cheese
  • 1/2 cup sugar
  • 1 can (15 ounces) pumpkin
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon
  • For the Topping:
  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 tablespoon bourbon
  • 16 toasted pecan halves for garnish

directions

FOR THE CRUST:
In a bowl combine the cookie crumbs, pecans and sugars. Stir in the melted butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill for 1 hour.

FOR THE FILLING:
Preheat oven to 325 degrees F. In an electric mixer, cream together the cream cheese and granulated sugar for 3 to 5 minutes. In a separate bowl combine the pumpkin, eggs, cinnamon, nutmeg, ginger, salt and brown sugar. To the cream cheese mixture, add the cornstarch, heavy cream, vanilla, bourbon and the pumpkin mixture. Scrape sides of the bowl to ensure everything is incorporated. When mixture is smooth pour into the chilled crust. Bake for 55 to 65 minutes. Center will still be jiggly and the sides will be set.

FOR THE TOPPING:
Stir together the sour cream, sugar and bourbon. Spread mixture on top of cheesecake and bake for an additional 10 minutes.

Cool cheesecake for 1 to 2 hours, remove springform and refrigerate for at least 6 hours. Top with pecan halves. Best made the day before.

Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.

RecID 7084

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