Yields: 1 Cheesecake
8 oz Gingersnap cookies, broken into pieces
½ C Pecans, finely chopped
4 T Unsalted butter, melted
2 T Sugar
1 t Cinnamon
3 T Flour, all-purpose
1 T Pumpkin Pie seasoning
48 oz Cream cheese, room temp
1.5 C Sugar
1 (15 oz) Can unsweetened pumpkin
3 T Bourbon
2 t Vanilla extract
4 Lg Eggs
Preheat the oven to 325 degrees. Place gingersnaps in the bowl of a food processor with a steel blade and process until finely ground. Add pecans, butter, sugar and cinnamon. Process until the mixture just comes together.
Transfer the mixture to a 9-inch spring form pan. Pat into the bottom of the pan evenly and about 1 inch up the sides. Bake in the middle of the oven for 10 minutes. Place on wire rack to cool completely before adding the filling.
In a small bowl whisk together the flour and pumpkin seasoning, set aside. In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until light and airy, about 2-3 minutes. Add the pumpkin puree, vanilla and flour mixture. Combine thoroughly. Add the eggs, one at a time, incorporating each egg thoroughly before adding the next.
Pour the batter into the prepared piecrust. Wrap the outside of the pan with adouble layer of foil. Place in a roasting pan lined with paper towels. Add enough waterto come half way up the sides of the pan. Bake for about 1 ½ hours or until cheese-cake is set. Remove from water and cool on wire rack. Remove foil and chill for at least4 hours or overnight.
Open the spring form and place on a serving platter. Serve with cinnamon whipped cream.