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thanksgiving pumpkin cheesecake

Pumpkin Cheesecake with Bourbon & Sea Salt Caramel

Pumpkin Cheesecake is what Thanksgiving dessert dreams are made of. We have pumpkin, and bourbon, and sea salt caramel, and toffee, and gingersnap cookie crust, all wrapped up IN A CHEESECAKE. Seriously, does it get any better?
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Ingredients
  

Crust

  • 2 cups ginger snap cookie crumbs
  • 1/4 cup pecans finely chopped
  • 1 tablespoon packed light brown sugar
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled + extra for greasing pan

Filling

  • 1 1/2 cups pumpkin purée
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon liqueur or bourbon optional
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 8- ounce packages cream cheese, at room temperature

Topping

  • 8 ounces sour cream at room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon bourbon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 cup crushed milk chocolate-toffee pieces
  • Sea salt caramel sauce, homemade or store bought

Instructions
 

Crust

  • Put oven wrack in middle position and preheat oven to 350.
  • Grease a 9-inch springform pan.
  • To make crumbs, pulse gingersnap cookies, pecans, and sugar. Pour into medium bowl. Add butter and stir until well combined. Press crumb mixture onto bottom and 1 inch up side of pan.
  • Bake for 10 minutes. Remove and allow to cool.

Filling

  • Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined.
  • Whisk together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a separate bowl until combined.
  • In standing mixer fitted with flat beater, beat cream at medium speed for 1 minute to break up and soften. Scrape beater and bowl. Add about one-third of sugar mixture and beat at medium about 1 minute; scrape bowl. Add remaining mixture in two additions, scraping bowl each time.
  • Add Pumpkin mixture and beat at medium speed until combined, about 1 minute; scrape bowl.
  • Pour filling into crust, smoothing top. Lift and drop pan on counter to remove any trapped air bubbles. Put springform in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer rack and cool 5 minutes (leave oven on).

Topping

  • Whisk together the sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake for an additional 5 minutes.
  • Cool cheesecake complete.
  • Chill, covered, until cold, at least 3 hours. Top with toffee and drizzle with sea salt caramel sauce before serving.
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