Bourbon Pumpkin Ginger Cheesecake With Sour Cream Topping

Tangy notes from the sour cream add balance to the rich, spiced filling and zesty/nutty gingersnap-pecan crust of this cheesecake.

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Servings: 16

Prep Time: 00:30

Cook Time: 00:60

For the crust:

1 1/2 cup gingersnap crumbs (i like the triple ginger snaps from trader joe's)

1 cup finely chopped pecans

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

8 tablespoons unsalted butter, melted and cooled

For the filling:

1 1/2 cups solid pack pumpkin

3 large eggs

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup firmly packed light brown sugar

3 (8- ounce) packages cream cheese, cut into bits and softened

1/2 cup granulated sugar

2 tablespoons heavy cream

1 tablespoon cornstarch

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon if desired

For the topping:

1 (16 oz) container sour cream

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon, or to taste

16 pecan halves for garnish


1Make the crust: Butter a 9-inch spingform pan. In a bowl combine the ginger snap crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom (I like to use a small glass to pack the crust tightly against the bottom and edges of the pan). Chill the crust for 1 hour.

2Make the filling: In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur. Add the pumpkin mixture, and beat the filling until it is smooth and consistent.

3Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 60 minutes, or until the center is just set, and let it cool in the oven with the door open for 5 mins, then cool on a rack for 5 minutes.

4Make the topping: In a bowl beat together the sour cream, the sugar, and the bourbon liqueur.

5Carefully spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack for at least 3 hours. Chill it, covered, overnight. When ready to serve, remove the side of the pan and garnish the top of the cheesecake with the pecans.

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