Pumpkin Cheesecake A La Martha Stewart

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 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
• 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)

Recipe

• 1 preheat oven to 325°.
• 2 place gingersnaps in the bowl of a food processor, and process until finely ground.
• 3 add pecans, melted butter, sugar, and cinnamon.
• 4 process just until combined and the mixture holds together.
• 5 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.
• 6 bake for 10 minutes. cool completely on a wire rack.
• 7 in a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
• 8 in another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
• 9 add pumpkin, bourbon, vanilla, and flour mixture. beat to combine.
• 10 add eggs, one at a time, beating to incorporate after each addition.
• 11 pour batter into prepared crust.
• 12 wrap the outside of the springform pan with a double layer of aluminum foil.
• 13 place in a roasting pan. add enough hot water to come halfway up the sides of the springform pan.
• 14 bake until cake is set in the center, about 1 hour and 45 minutes.
• 15 remove from water, and cool on a wire rack.
• 16 remove foil, and refrigerate for at least 4 hours and up to overnight.
• 17 serve with whipped cream, if you'd like.