Ingredients
- about 1/2 box ginger snap cookies
- 2 tablespoons sugar
- 1 stick butter, melted
- 5 8 ounce packages cream cheese, softened
- 1 cup packed brown sugar
- 2/3 cup confectioner's sugar
- 1/4 cup flour, sifted
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla bean paste
- 1 cup pure pumpkin puree
- 6 eggs at room temperature
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon bourbon (I used Maker's Mark)
Recipe Description
Pumpkin Cheesecake with Gingersnaps Crust and Bourbon Whipped Cream is a perfect holiday dessert and although it seems difficult, it really is easy! The water bath is intimidating, but with some heavy duty aluminum foil you are good to go! If you like pumpkin and you love cheesecake – and of course, bourbon, this is the dessert for you!
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