Bourbon Pumpkin Cheesecake

     Fall is in the air which means it's pumpkin season.  And in this weeks Weekend Kitchen Christine Roberts and Katy Purwin show us how to make a delicious Bourbon Pumpkin Cheesecake.

Ingredients:

Crust

    * 3/4 c gingersnap crumbs

    * 1/2 c finely ground pecans

    * 1/4 c firmly packed dark brown sugar

    * 1/4 c granulated sugar

    * ½ stick butter, melted

 

Filling

    * 1 1/2 c solid pack pumpkin

    * 3 large eggs

    * 2 t cinnamon

    * ¼ t freshly grated nutmeg

    * 1 t ground ginger

    * 1/2 t salt

    *  1 T cornstarch

    * 1/2 cup firmly packed dark brown sugar

    *  24 oz cream cheese (not low fat,) at room temperature

    * 1/2 c granulated sugar

    * 2 T heavy cream

    * 1 ½ t vanilla

    * 2 T bourbon (substitute orange juice if desired)

 

 

Instructions:

Combine all crust ingredients until crumbs are evenly moistened by the butter.  Press into the bottom and ½ inch up the sides of a buttered 9-inch springform pan.  Place crust in freezer for 15 minutes or until chilled and firm.

Combine pumpkin through brown sugar.   In a large bowl, cream together the cream cheese, granulated sugar, cream, vanilla and bourbon just until combined (do not overbeat.)  Add in pumpkin mixture and beat until mixture is smooth (do not overbeat.) 

Pour the filling into the crust, and bake until center is just set (ok if center is still very slightly wobbly,) ~60 min.  Allow cheesecake to cool on rack thoroughly and then refrigerate, covered, until cold, ~3-4 hours or overnight.