Pumpkin Cheesecake a La Martha Stewart

Ingredients

  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons Bourbon
  • 1 (15 ounce) can unsweetened pumpkin puree
  • 1 ½ cups sugar
  • 4 (8 ounce) packages cream cheese, room temperature
  • ¼ teaspoon freshly grated nutmeg (I used ground)
  • + 8 more ingredients
    • 1 teaspoon ground cinnamon
    • 1 ½ teaspoons ground ginger
    • 3 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 2 tablespoons sugar
    • 4 tablespoons unsalted butter, melted
    • ½ cup finely chopped pecans (optional)
    • 8 ounces gingersnap cookies, crumbled (about 32 cookies)

1 Preheat oven to 325°. 2 Place gingersnaps in the bowl of a food processor, and process until finely ground. 3 Add pecans, melted butter, sugar, and cinnamon. 4 Process just until combined and the mixture holds together. 5 Transfer the cookie mixture to a 9-inch nonstick springform pan, and ...

View full recipe at SpringPad

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