Yield: 1 cheesecake
- 1 container/box gingersnaps (I like Mi-Del or Whole Foods' 365)
- 6 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- three 8-ounce blocks cream cheese, at room temp
- 1 cup unrefined, granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- ¾ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 splash Bourbon, optional
Preheat oven to 350° Fahrenheit. Cover the outside of a 9-inch springform pan with foil.
Using a food processor, pulse cookies into crumbs. You will need about 4 cups of cookies to produce the 2 cups of crumbs needed.
In a medium-sized bowl, combine the crumbs, melted butter and 1 tablespoon brown sugar.
Press mixture into bottom of foil-wrapped pan. Don't worry about trying to press the mixture up the sides of the pan. Bake until crust darkens slightly, 5-10 minutes maximum. Remove from oven but do not turn off the oven.
Using a mixer, blend the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, then the pumpkin, vanilla, spices, and Bourbon. Mix until smooth, using a hand spatula to finish, insuring that ingredients are well incorporated.
Place the pan with the crust on a sheet pan. Carefully pour filling on top of the crust.
Bake cheesecake 60-65 minutes until center is cooked and the edges are somewhat cracked. Turn oven off, crack door and let cheesecake sit for 15 mins. Remove from oven, and chill uncovered until cold, about 4 hours.