Once you try this recipe, you’ll know why it’s called the best pumpkin cheesecake! It’s simple to make but is a stunning dessert for your Thanksgiving feast!
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Best Pumpkin Cheesecake
Crust:
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
Filling:
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:
Whipped Cream
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.
Crust –
Process gingersnaps in the bowl of a food processor until finely ground. Add the pecans, 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.
*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 it on the serving plate.
Bake the crust until lightly set, about 10 minutes. Set aside to cool.
Filling –
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 mixture to the batter and mix well.
Add the eggs, one at a time, beating after each addition.
Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes.
Prop the oven door open slightly and allow it 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!
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Best Pumpkin Cheesecake, Ginger Snap Crust, and Caramel Sauce
Ingredients
- Crust:
- 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
- Filling:
- 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:
- Whipped Cream
- 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.
Instructions
Preheat oven to 325°
Crust for Pumpkin Cheesecake
Process gingersnaps in the bowl of a 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.
Filling for Pumpkin Cheesecake
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 the pumpkin, bourbon, vanilla, and flour – spice mixture to the batter and mix well.
Then, add the eggs, one at a time, beating after each addition.
Leave the cheesecake in the oven, prop the oven door open slightly and allow it to cool for an hour. Remove from the oven and the hot water bath, cover, and refrigerate overnight. I like to cover the top with a paper towel and then, secure it with Reynold's wrap around the top rim to absorb any condensation.
Remove from the refrigerator and transfer to a serving plate. Then, serve with caramel sauce and a dollop of whipped cream. Yum!
