Spiced Pumpkin Cheesecake With Bourbon Whip Cream

By cwyorkiex3

If you decide not to make mini cheesecakes as I have, use an 8inch springform pan and increase the bake time by 15-20 minutes. Start checking for doneness at 12-15 minutes. The cheesecake is done when the center of the cake gives a slight jiggle when the pan is tapped.
You can skip the chocolate layer if you wish, but I think it adds a nice depth of flavor.
This pumpkin cheesecake can be made three days in advance and kept covered in the refrigerator

Ingredients

• Crust:
• 1-1/4 cups ginger snaps
• 1/4 cup sugar
• 1/3 cup butter, melted
• Cheesecake:
• 1 8-ounce package cream cheese, softened
• 1 cups sugar
• 2 eggs
• 3/4 cup canned pumpkin
• 1/2 teaspoon pumpkin pie spice
• 1/4 nutmeg
• 1/2 teaspoon of candied ginger
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 4 ounces semisweet chocolate, cut up,
• 1 tablespoons butter
• Bourbon Whip Cream:
• 3/4 cup whipping cream
• 2 tablespoon of bourbon
• 1/4 cup caramel sauce
• 1/8 teaspoon nutmeg for sprinkling

Preparation

Step 1

1. Preheat oven to 325 degrees F. Lightly grease pan. Combine In a, combine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2.Add cream cheese and sugar into a bowl and beat on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture.

3.In a heat proof bowl combine the 6 ounces chocolate and the 1 tablespoons butter and place in an inch of simmering water. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4.Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing.

5.Whip cream until medium peaks form. Fold in bourbon and finish by drizzling caramel sauce on top and sprinkle with nutmeg seasoning.