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Total Time: 2 hours, plus time to chill
Serves: 12 CRUST 4 oz. gingersnap cookies 1/2 c. toasted pecans 3 Tbsp. sugar 1 tsp. cinnamon 1/4 c. (half stick) Henry's Unsalted Butter, melted FILLING 3 (8 oz. packages) Henry's Cream Cheese, softened 1/2 c. sugar 2/3 c. firmly packed brown sugar 1 (15 oz.) can organic pumpkin puree 1/2 c. heavy cream 2 tsp. cinnamon 1/2 tsp. freshly grated nutmeg 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. sea salt 2 tsp. vanilla 1/8 c. bourbon 5 Henry's Large Eggs TOPPING 1 1/2 c. organic sour cream 1/4 c. brown sugar 1 tsp. vanilla 1 Tbsp. bourbon 16 toasted pecan halves for garnish Make the crust Preheat oven to 325F. Pulse cookies and pecans in a food processor until finely ground. Place in a bowl and stir on sugar, cinnamon and melted butter. Press into the bottom of buttered 9-inch spring form pan. Bake 12 minutes. Set aside to cool. Make the filling Cream together cream cheese with sugar and brown sugar until light and fluffy. Add pumpkin, heavy cream, spices, vanilla and bourbon. Mix for 1 minute. Add 2 eggs, beat for 1 minute. Add 3 eggs, beat for 1 minute. Scrape the sides of the bowl to ensure everything is incorporated. Pour mixture into the crust. Place in a large roasting pan and fill with water, about 2-inches from the top of the spring form pan. Bake for 75 minutes. Spread topping* over cheesecake and bake an additional 10 to 12 minutes. The center should be slightly jiggly, but the sides should be set. Remove roasting pan from oven and allow the cheesecake to cool before removing it from the pan. Cover cheesecake with foil and refrigerate 2 hours before serving. Decorate with toasted pecans. Make the topping Stir together sour cream with sugar, vanilla and bourbon. Spread mixture on top of cheesecake. |
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