Bourbon Pumpkin Cheesecake

Name: Bourbon Pumpkin Cheesecake
Total time: 80 min
Ingredients: 2 ½ cups gingersnap cookie crumbs; ½ cup granulated sugar; ½ cup unsalted butter (melted); 1 pinch of salt; 4 8- ounce packages full-fat cream cheese (room temperature); 1 ½ cups light brown sugar (lightly packed); 3 tablespoons all-purpose flour; 4 large eggs (room temperature); 2 large egg yolks (room temperature); ½ cup Farmer's Market Organic Pumpkin Puree; 2 tablespoons bourbon; 2 teaspoons vanilla extract; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; Sweetened whipped cream (for serving); Caramel sauce (for serving); Pecans (to garnish)

farmersmarketfoods.com

This Bourbon Pumpkin Cheesecake topped with pecans and caramel sauce and tucked into a gingersnap crust will get you ready for fall!

View full recipe on farmersmarketfoods.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at farmersmarketfoods.com.

Share this recipe:

Cooking tools: