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Pumpkin Cheesecake with Pecan Gingersnap Crust


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Member since 2011

Serves 8-12 | Prep Time 330 | Cook Time 60

Ingredients

Crust
1 ½ cups gingersnap cookie crumbs
½ cup crushed pecans
¼ cup brown sugar
5 Tbsp butter, melted

Filling
4 packages cream cheese, softened
1 ½ cups sugar
1 ½ cups pumpkin puree
2 Tbsp bourbon
2 tsp vanilla
1 tsp cinnamon
½ tsp ginger
1/8 tsp clove
1/8 tsp nutmeg
4 large eggs
3 Tbsp flour


Preheat oven to 350 F.


Press crumb mixture into bottom of pan.


Bake about 10 minutes to set.


Reduce oven to 325 F.


Make filling:


Beat cream cheese and sugar.


Add pumpkin, spices, bourbon, and vailla.


Mix in eggs one at a time.


Mix in flour.


Pour filling into 10 inch spring form pan.


Double wrap outside of pan with foil and place on a cookie sheet.


Cook about 1 hour.


Let stand.


Once cool, refrigerate at least 4 hours to set.


Pairs Well With


Notes

I made this for thanksgiving this year and it is delicious and easy to make.

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