Pumpkin Cheesecake

Spiced Bourbon Pumpkin Cheese Cake


For the Crust:

28 Gingersnap cookies (yields about 1 1/3 cup crumbs)

2 tablespoons sugar

¾ stick of unsalted butter, softened


For the  Cheesecake:

3- 8 ounce packages of  cream cheese-room temperature (not light or whipped varieties)

1 cup granulated sugar

3 large eggs

1 cup of canned pumpkin ( NOT canned pumpkin pie)

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon ground cloves

¼ teaspoon allspice

2 tablespoons Bourbon

2 tablespoons real Maple Syrup

  1. Combine the cookies and the sugar in a processor work bowl and process until fairly fine.
  2. Cut the butter into pieces and add to the work bowl and pulse on and off until butter is totally incorporated and the mixture begins to hold together.
  3. Butter the sides of a 9 inch square pan and press the crust into the pan until it covers the entire pan and is even in thickness throughout. Place in the refrigerator while you make the cake filling.
  4. Preheat oven to 425F.
  5. If bowl from food processor has been used, rinse and dry and proceed. No need to wash with soap etc.
  6. Place cream cheese in work bowl and pulse processor on and off until mixture looks creamy. Scrape down sides of bowl and pulse on and off 5 times.
  7. Add the sugar and process until smooth. Scrape down sides of bowl.
  8. Add the eggs and turn on machine to combine well. Scrape down sides to make sure there aren’t any clumps of cream cheese.
  9. Add the pumpkin and the spices and the bourbon and pulse on and off until the mixture is completely smooth.
  10. Pour the filling into the prepared 9” square pan with Gingerbread crust. Tap on counter once to bring air bubbles to the surface.
  11. Bake in preheated 425F oven for 10 minutes.
  12. Lower the heat to 250F (do not remove cake from oven while heat drops) and bake for an additional 40-50 minutes more.
  13. Cake should be firm but not overcooked.
  14. Let cake cool until pan is easy to touch. Likely brush 2 tablespoons of Maple Syrup over the top of the cake.  Refrigerate for a few hours or, preferably overnight, loosely covered with plastic wrap but not touching cake.
  15. Cake will be good for a few days in the fridge or can be frozen and then tightly covered to later use.



  • Share this: