Pumpkin Cheesecake with Gingersnap Crust Recipe

Grease a 9-inch springform pan.

Combine the gingersnap crumbs, pecans and sugar in a bowl.

Stir in the melted butter until well combined.

Press the mixture into the bottom about 2-inch inch up the sides of springform pan.

Bake for 10 minutes at 350 degrees F, then remove.

Using an electric mixer, beat the cream cheese and sugar in large bowl for 2 minutes, until light and fluffy.

Beat in the pumpkin, then add the eggs 1 at a time, beating on low speed to incorporate each addition.

Add the cinnamon, nutmeg, ground ginger, salt, cream, cornstarch, vanilla, and bourbon, then beat just enough to blend.

Transfer the filling to the cooled crust.

Bake at 350 degrees F for 50 to 55 minutes until the filling is just set in the center and edges begin to crack.

Turn off the oven, then leave cheesecake in there for another 5 to 10 minutes.

Let cool on the counter for another 10 to 15 minutes, then transfer to a refrigerator for at least 1 hour.

Remove, then run a knife around the sides of the pan to release crust.

Slice, serve, and enjoy!