Bourbon Caramel Pumpkin Cheesecake
***Crust:***
1 1/2 cup gingersnaps, finely ground
2 tablespoons light- or dark-brown sugar
4 tablespoons unsalted butter, melted (more if needed)
***Filling:***
1 1/2 cup solid-packed pumpkin
3 large eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup caramel ice cream topping
1 1/2 pound cream cheese, room temperature
1/2 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
3 tablespoons bourbon or dark rum
Directions:
To make the crust: Preheat oven to 350 degrees. Butter a 9-inch or 10- inch spring form pan and line the bottom with parchment paper. Combine gingersnap crumbs and sugar in bowl. Mix in melted butter and stir until crust holds together. Press crumbs onto the bottom of pan. Bake crust 10 minutes. Set aside to cool.
To make the filling: Blend together pumpkin, eggs, cinnamon, nutmeg, ginger, salt and 1/2 cup caramel ice cream topping. In mixer, cream together cream cheese and sugar on low speed until smooth. Add cornstarch, vanilla and bourbon. Add pumpkin mixture to cream-cheese mixture and beat just until combined and smooth. Pour mixture into pre-baked crust and bake 50 minutes to 55 minutes, or until cake is just set. Let cool 5 minutes.
Chill cheesecake, covered, overnight. Remove sides of pan. Top with additional caramel ice cream topping.
Recipe courtesy of my husband--Steve. I have to say our holiday meals are much better when he's cooking and baking!!
