Ingredients: |
Ingredients: 6 T unsalted butter, melted, plus extra for the pan
1¼ cups gingersnap cookie crumbs [made by pulsing about 25 cookies in a food processor until finely ground]
1/4 cup packed dark brown sugar
1/4 tsp table salt
For the Filling:
15 ounce can pumpkin puree
3 large eggs
1/2 cup packed dark brown sugar
2 T heavy cream
1 tsp vanilla extract
1/4 cup bourbon or dark rum
1/2 cup granulated sugar
1 T cornstarch
1½ tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground dry ginger
1/2 tsp ground allspice
1/2 tsp table salt
3 [8 oz] packages cream cheese, room temperature
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Directions: |
Directions:Heat the oven to 375º. Brush the inside of a 9 inch springform pan with melted butter.
For the crust:
In a medium bowl, stir together the 6 T butter, gingersnap crumbs, brown sugar and salt until combined well.
Pour the crumb mixture into the pan and press it evely over the bottom of the pan.
Bake on the middle rack or the oven for 10 minutes.
Trensfer to a cake rack and ool for 30 minutes.
Reduce oven heat to 350º.
Lina a mesh colander with a clean kitchen towel.
Mound the pumpkin puree into the towel and set over a medium bowl.
Bring the ends of the towel up and gently squeeze to remove excess water [you should be able to squeeze out about 1/4 cup liquid]. Discard the liquid.
Rinse and dry the bowl; then in it mix together the pumpkin, eggs, brown sugar, cream, vanilla and liquor.
Set aside.
In a large bowl, stir together the granulated sugar, cornstarch, cinnamon, nutmeg, ginger, allspice and salt.
Add the cream cheese, then use an electric mixer on high to beat until smooth, about 3 minutes
Add the pumpkin mixture to the cream cheese mixture and beat on low - just until combined.
Bring a large kettle of water to a boil.
Use foil to wrap the bottom and sides of the springform pan.
Pour the filling into the pan.
Fold a kitchen towel so it fits evenly in a roasting pan just a bit larger than the springform pan.
Set the springform pan on top of the towel in the roasting pan.
Working quickly, pour enough boiling water into the larger pan to come halfway up the sides of the springform pan.
Bake the cheesecake for 65 to 70 minutes, or until it is mostly set but still sightly jiggly at the center.
Spoon some of the cheesecake onto each serving plate and top with a scoop of vanilla ice cream or a spoonful of whipped cream.
If serving cold, run a knife around the edge and remove from pan. Let cool about 4 hours before covering with plastic wrap. Cut into slices and serve with vanilla ice cream or a spoonful of whipped cream. |
This recipe for Warm Pumpkin Bourbon Cheesecake is from