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!

Click here for ► Printable Recipe 

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

Pumpkin 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 1 cup packed brown sugar, 1/2 cup half-and-half, 4 Tablespoons butter, a pinch of salt, and 1 Tablespoon vanilla extract.

Mix the brown sugar, half-and-half, butter, and salt over medium-low heat.  Cook while whisking gently for 5 - 7 minutes until it thickens.  Add the vanilla and cook for another minute.  Refrigerate until cold.

The Crust for Pumpkin Cheesecake

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 the mixture to a 10″ springform pan. *With a heavy-bottomed glass, press the mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.  (We are an Amazon affiliate. If you purchase from this link, we may 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.

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.

    Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and then, bake at 325° for 1 hour and 20 minutes.

  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!

 Thanksgiving is right around the corner!  Save this Pumpkin Cheesecake recipe!  

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