Bourbon Pumpkin Cheesecake Farmer's Market Foods Organic Pumpkin Puree
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Bourbon Pumpkin Cheesecake

This savory cheesecake recipe uses Farmer's Market Organic Pumpkin puree for the most pumpkin flavor in every bite!

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10

Ingredients

  • For the crust:
  • 2 ½ cups gingersnap cookie crumbs
  • ½ cup granulated sugar
  • ½ cup unsalted butter melted
  • 1 pinch of salt
  • For the filling:
  • 4 8- ounce packages full-fat cream cheese room temperature
  • 1 ½ cups light brown sugar lightly packed
  • 3 tablespoons all-purpose flour
  • 4 large eggs room temperature
  • 2 large egg yolks room temperature
  • ½ cup Farmer's Market Organic Pumpkin Puree
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • Sweetened whipped cream for serving
  • Caramel sauce for serving
  • Pecans to garnish

Instructions

  1. For the crust:

  2. Line a 9-inch springform pan with parchment paper. In a medium mixing bowl stir together the gingersnap crumbs, sugar, butter & salt until combined.
  3. Transfer mixture to the prepared pan & shape into an even crust with a 1-inch raised edge. Refrigerate as you prepare the filling.
  4. For the filling:
  5. Preheat the oven to 425(f) degrees. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, brown sugar & flour until combined.
  6. Add the eggs & egg yolks one at a time, scraping down the sides of the bowl after each addition.
  7. Add the Farmer's Market Organic Pumpkin Puree, bourbon, vanilla, ginger, cinnamon, cloves, nutmeg & salt. Beat until smooth, about 1 minute.

  8. Transfer filling to prepared pan & tap gently on the counter to eliminate any air bubbles. Bake for 10 minutes, reduce oven to 250(f) degrees & bake for an additional 45 to 50 minutes. The edges should be set & the center should have a little jiggle.
  9. Turn oven off & allow cheesecake to sit for an additional 15 minutes with the oven door closed. Remove from the oven & let stand at room temperature for 30 minutes before refrigerating for a minimum of 4 hours or overnight.
  10. When ready to serve, slice & top with a dollop of whipped cream. Drizzle with caramel sauce & garnish with pecans & enjoy!