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