To be totally honest, we’ve never been big cheesecake fans. This recipe however, has made us believers in the wonderful powers of cheesecake. We’ve always been convinced that pumpkin baked goods were the best baked goods, and we were bored with the idea of traditional pumpkin pie. So, the idea of a Bourbon Pumpkin Cheesecake became too delightful to ignore.
This dessert is a winner, dear friends. It’s rich in pumpkin flavor, with just the right spice and beautiful cheesecake texture. The ginger snap cookie crust is off the hook. Plus it’s spiked with bourbon, which is what initially caught our eye. We suggest saving a tipple of that bourbon for later. Have it with a slice of this amazing cheesecake, and pour it over one of our handcrafted whiskey stones for a slight chill and no dilution. We’re pretty sure you’ll thank us later.
- 2 1/2 cups crumbled Ginger Snaps
- 1 stick unsalted Butter, melted
- 2 pounds cubed, softened, Cream Cheese
- 1 cup packed light Brown Sugar
- 6 large Eggs
- 1/2 cup Heavy Cream
- 1/2 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon ground Cinnamon
- 1 teaspoon pure Vanilla Extract
- 1 teaspoon ground Ginger
- 1 tablespoon Bourbon
- 2 cups canned pure Pumpkin
Preheat oven to 350 degrees F. Combine the ginger snap crumbs and melted butter in a bowl. Press into bottom of a 12-inch springform pan. Beat cream cheese until smooth. Add brown sugar and blend. Add eggs one at a time, mixing until fully incorporated, then blend in heavy cream. Add flour, salt, cinnamon, vanilla, ground ginger and bourbon. Blend until smooth. Add pumpkin, blend until smooth.
Pour filling over crust in pan. Bake 1 hour, 15 minutes or until cheesecake is set. Remove from oven. Use knife to loosen cake from side of the pan, this will prevent it from splitting down the center. Let cool completely before slicing. Serve with whiskey whipped cream.