PUMPKIN CHEESECAKE WITH PECAN GINGERSNAP CRUST

 

  • Cooking Time: 60
  • Servings: 8-12
  • Preparation Time: 330

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

Directions

  • 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.

Notes

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

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