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Pumpkin Cheesecake with Bourbon Cream

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Daytime

Published: November 16, 2009

Crust:

1 cup graham cracker crumbs

1/2 cups finely ground ginger snaps

1 tablespoon brown sugar

4 - 5 tablespoons melted unsalted butter

PREHEAT oven to 350°F.

Grind your graham crackers and gingersnaps in a food processor. (If you don't have a food processor, you can also add them to a large ziplock back and crush with a large wooden spoon). Then combine the crumbs, butter and brown sugar in medium bowl. Spray springform pan with oil and press crumb/butter mixture onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

Cheesecake Filling:

2 8 oz packages of cream cheese, softened and at room temperature

3 large eggs

1 can pumpkin puree

1 teaspoon pure vanilla extract

2/3 cup light brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

Pumpkin: Pumpkin holds a lot of water, so in order to make the cheesecake more firm you need to drain some of that water. One quick and easy way to do this is to layer 6 or 7 plain white paper towels and spread the pumpkin over the papertowels. Next, layer 6 to 7 towels ontop of that and press firmly. Once the papertowls are soaked through, remove top layer of towels and scrape pumpkin off the bottom layer with a spatula.

Filling: After draining the pumpkin, beat together cream cheese and sugar in large mixer bowl until fluffy. Beat in eggs and pumpkin then add spices, salt and vanilla.

Wrap the bottom of your springform pan with tin foil to catch any drippings, Then pour your filling ontop of crust. In order to keep the oven "moist" fill a cake pan or baking dish half way with water and place on the bottom rack of your oven. BAKE for 55 to 60 minutes or until edge is set. Let cool for 1 hour, then cover and place in the refridgerator overnight.

Topping:

1 container (16 oz.) sour cream
1/3 cup granulated sugar
1 teaspoon bourbon (can also use vanilla in place of bourbon)

Beat together sour cream and sugar. Then add teaspoon of bourbon. Serve on the side.

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