Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind!
November 25, 2016
Cheesecake is probably my favorite dessert to make. It has to be one of the most loved desserts of all time. Surprisingly, my mother and grandmothers did not attempt these delicious perfect endings to a meal.
In, or around, 1975, I came across a cheesecake recipe in a magazine, bought a springform pan, and began making cheesecakes. They are surprisingly easy to make. Personally, I believe they are easier than cakes! Who would think that? There is a misconception that they are difficult!
When I worked at the local bank, we all brought food in for birthdays, holidays, etc. Most of the time, my offering was cheesecake because no one else made them! You can find tips and some of my favorites here ►Cheesecakes.
Without a doubt, I prefer this pumpkin cheesecake over pumpkin pie any day! While this cheesecake is unbelievably flavorful, the homemade caramel sauce and whipped cream take this dessert over the top!
Preheat oven to 325°
2 cups Gingersnap Cookie crumbs (about 8-ounces)
1/2 cup finely chopped Pecans
4 Tblsp. melted unsalted Butter
2 Tblsp. Brown Sugar
1 tsp. ground Cinnamon
3 Tblsp. all-purpose Flour
1-1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. grated Nutmeg
1/4 tsp. Salt
4 (8-ounce) pkg. Cream Cheese (room temperature)
1-1/2 cups Sugar
1 (15-ounce) can Pumpkin Puree
3 Tblsp. Bourbon
2 Tblsp. Vanilla Extract
4 large Eggs (room temperature)
**For Serving, You’ll Also Want:
Caramel Sauce (I made Ree Drummond’s Caramel Sauce. It takes about 10 minutes to make this sauce. Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!) You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.
Process gingersnaps in the bowl of food processor until finely ground. Add the pecans, the melted butter, brown sugar, and cinnamon.
Process until combined and the mixture holds together.
Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan. (Amazon is an affiliate. If you purchase from this link, we will make a small percentage of the sale at no cost to you. Thanks for supporting this blog.)
*You don’t have to, but I use parchment paper on the bottom so there is no possibility of the crust sticking to the pan. After the cheesecake has been baked and cooled, slide the cheesecake off of the removable bottom onto your palm, peel off the parchment and set on serving plate.
Bake the crust until lightly set, about 10 minutes. Set aside to cool.
Mix the flour, ground ginger, cinnamon, nutmeg, and salt in a small bowl. Set aside.
Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.
Add pumpkin, bourbon, vanilla, and the flour – spice mixture to the batter and mix well.
Add the eggs, one at a time, beating after each addition.
and bake at 325° for 1 hour and 20 minutes.
Prop the oven door open slightly and allow to cool for an hour. Remove from the oven and the hot water bath, cover and refrigerate overnight.
Remove from the refrigerator and transfer to a serving plate. Serve with caramel sauce and a dollop of whipped cream. Yum!
Seriously Love Pumpkin Pie? This Pumpkin Cheesecake Will Blow Your Mind!