Take your holiday pumpkin dessert to a whole new level with this decadent cheesecake that features pumpkin spice flavor.
Servings: 16
Crumb Crust:
5 oz graham cracker, finely ground
4 tbsp unsalted butter, melted
2 tbsp sugar
Filling:
16 oz cream cheese, softened
1 ½ cups sugar
2 cups pumpkin puree
½ tsp cinnamon
½ tsp allspice
¼ tsp powdered ginger
2 Tbsp bourbon
½ pound candied ginger root,
chopped fine (optional)
6 large eggs
Topping:
16 oz sour cream
4 Tbsp sugar
1 tsp vanilla extract
Directions:
Preheat oven to 300 degrees F.
Combine all crust ingredients. Press onto bottom and 1 inch up the side of a 10-inch springform pan.
Beat cream cheese until fluffy. Scrape walls of bowl. Beat on low speed, add sugar and blend thoroughly for another 2 minutes. Scrape bowl. Add the pumpkin, spices, bourbon and candied ginger (optional); mix for 2 minutes more. Scrape the walls of the bowl. Add eggs one at a time until incorporated. Scrape the walls between each addition of the eggs.
Pour filling into the crust and bake for about 1 to 1 ½ hours until set about 1/3 of the way in from the outside. (The center will be a little wobbly when gently shaken.) Remove from oven and let cool on a rack for 5 minutes.
Mix sour cream, sugar and vanilla extract. Gently pour over the top of the cake; spread and smooth evenly.
Bake another 10 minutes. Run a knife around the edge of the cake to loosen. Cool completely in springform pan on a rack. Chill cake and cover loosely for at least 6 hours. Transfer for cutting.
