Warm Pumpkin-Bourbon Cheesecake | Oregonian Recipes

Ingredients

• 6 tablespoons unsalted butter, melted, plus extra for the pan
• 1-1/4 cups gingersnap cookie crumbs (made by pulsing about 25 cookies in a food processor until finely ground)
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon table salt
• 15-ounce can pumpkin puree
• 3 large eggs
• 1/2 cup packed dark brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup bourbon, dark rum or cognac
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1-1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground dry ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon table salt
• Three 8-ounce packages 1/3-less-fat cream cheese (Neufchatel), room temperature
• Vanilla ice cream or lightly sweetened whipped cream, to serve