I cant wait...I think I'll make this for the big thanksgiving get-together!!!!
I copied this from a "Martha Stewart Living website"
Pumpkin Cheesecake
Serves 10 to 12
For the crust:
8 ounces gingersnap cookies (about 32 cookies), broken into pieces
1/2 cup finely chopped pecans
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon
For the filling:
3 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
4 eight-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 fifteen-ounce can unsweetened pumpkin purée
3 tablespoons bourbon
2 teaspoons pure vanilla extract
4 large eggs
Whipped cream, for serving (optional)
1. Preheat oven to 325°. Make the crust: Place gingersnaps in the bowl of
a food processor, and process until finely ground. Add pecans, melted butter,
sugar, and cinnamon. Process just until combined and the mixture holds
together. Transfer the cookie mixture to a 9-inch nonstick springform pan, and
pat out evenly to make the crust, lining the sides of the pan about 1 1/2
inches of the way up. Bake for 10 minutes. Cool completely on a wire rack.
2. Make the filling: In a small bowl, whisk together flour, ginger,
cinnamon, and nutmeg; set aside. In the bowl of an electric mixer fitted with
the paddle attachment, beat the cream cheese and sugar on medium speed until
light and fluffy, about 2 minutes. Add pumpkin, bourbon, vanilla, and flour
mixture. Beat to combine. Add eggs, one at a time, beating to incorporate after
each addition.
3. Pour batter into prepared crust. Wrap the outside of the springform
pan with a double layer of aluminum foil. Place in a roasting pan. Add enough
hot water to come halfway up the sides of the springform pan. Bake until cake
is set in the center, about 1 hour and 45 minutes.
4. Remove from water, and cool on a wire rack. Remove foil, and
refrigerate for at least 4 hours and up to overnight. To unmold, release the
sides of the pan, and slide onto a serving plate. Serve with whipped cream.
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