Pumpkin Cheesecake

Makes 12 servings

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.

ingredients

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) 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.