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crust cookies pecans unsalted butter sugar ground cinnamon filling all-purpose ground ginger ground cinnamon nutmeg cream cheese sugar pumpkin puree bourbon vanilla eggs whipped cream
Viewed: 32 - Published at: 7 years agoIngredients
- For the crust
- 8 ounces gingersnap cookies, crumbled (about 32 cookies)
- 1/2 cup finely chopped pecans (optional)
- 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 (I used ground)
- 4 (8 ounce) packages cream cheese, room temperature
- 1 1/2 cups sugar
- 1 (15 ounce) can unsweetened pumpkin puree
- 3 tablespoons Bourbon
- 2 teaspoons pure vanilla extract
- 4 large eggs
- whipped cream, for serving (optional)
Method
- Preheat oven to 325°.
- 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.
- In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
- In another bowl, 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.
- 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.
- Remove from water, and cool on a wire rack.
- Remove foil, and refrigerate for at least 4 hours and up to overnight.
- Serve with whipped cream, if you'd like.
