Pumpkin Cheesecake A La Martha Stewart - cooking recipe

Ingredients
    For the crust
    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
    For the filling
    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)
Preparation
    Preheat oven to 325\u00b0.
    Place gingersnaps in the bowl of a food processor, and process until finely ground.
    Add pecans, melted butter, sugar, and cinnamon.
    Process just until combined and the mixture holds together.
    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.
    Bake for 10 minutes. Cool completely on a wire rack.
    In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
    In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
    Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
    Add eggs, one at a time, beating to incorporate after each addition.
    Pour batter into prepared crust.
    Wrap the outside of the springform pan with a double layer of aluminum foil.
    Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
    Bake until cake is set in the center, about 1 hour and 45 minutes.
    Remove from water, and cool on a wire rack.
    Remove foil, and refrigerate for at least 4 hours and up to overnight.
    Serve with whipped cream, if you'd like.

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