Looking for another dessert for your Thanksgiving table? Give this Bourbon Pumpkin Cheesecake with Gingersnap Pecan Crust a try!
The great thing about this dessert is you can make it a day or two in advance. The flavors are reminiscent of a pumpkin pie but with a twist. The pumpkin cheese cake has a wonderful spicy pumpkin pie flavor and a smooth creamy cheesecake texture that marries well with the spicy crispy crumbly gingersnap pecan crust.
The sour cream topping has a touch of bourbon and creates a nice, cool not-to-sweet addition to this cheesecake. I followed most of the recipe with a few changes below and I also baked my cheesecake in a waterbath. I have the directions below if you'd like to do that as well.
You can find the entire recipe here. Start by inverting the bottom of a 9 inch springform pan (this makes it easier to remove the cake from the pan), lock into place and spray with Pam. Cover the bottom and sides of the pan with heavy duty aluminum foil. Set aside.
Gingersnap Crust: I like a substantial crust so I doubled the recipe and instead of graham crackers I used gingersnaps for a more festive flavor. Here is the doubled recipe with gingersnaps:
1 1/2 cups gingersnap crumbs (around 25-30 gingersnaps finely ground in food processor)
1 cup finely chopped pecan (I tossed them into the food processor with gingersnaps)
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 stick butter, melted and cooled
Stir everything together in a bowl until well combined. Press crumb mixture into prepared springform pan, pressing evenly up the sides and onto the bottom. Chill crust for 1 hour.
Preheat oven to 350 degrees. I used a waterbath to bake my cake. Fill a large stock pot with water, heat until simmering. You will also need a roasting pan to place the cake and water into for the waterbath.
Topping:In a small bowl mix together the sour cream, sugar and bourbon. Keep in fridge until ready to use.
Filling: In a medium bowl whisk together the pumpkin, eggs, brown sugar, cream, vanilla and bourbon. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment stir together the granulated sugar, cornstarch, salt and spices (I substituted with 1 Tablespoon Pumpkin Pie Spice and additional 1/4 tsp. freshly grated nutmeg for a bold flavor). Beat in the cream cheese at high speed until creamy and smooth, around 3 minutes. Reduce speed and add the pumpkin mixture and beat until smooth and combined. Pour filling into crust then put springform pan into the roasting pan. Pour enough hot water into pan to come half way up the sides of the springform pan. Bake for 45 minutes then reduce temperature to 325 and bake for another 30 minutes. Sides of cake should look set with slightly jiggly center. Remove cake from oven but do not turn off!
Spread topping over cheesecake and place pecans halves around the top of cake, then return to oven for another 5 minutes. Turn oven off and prop open door. Leave cake in oven for 1 hour. Remove from oven and let cool on wire rack for 15 minutes then chill, covered with plastic wrap, overnight before serving. To serve, remove side of pan and bring to room temperature for best flavor.