Pumpkin-Ginger Cheesecake

Some recipes call for pumpkin cheesecakes to be cooked in a water bath; however, there is enough sour cream, cheese and pumpkin in this recipe to preserve the moisture. The mildly sweet crust is a perfect accompaniment to the flavors of the filling.



  • 1½ cups gingersnap cookies crumbs
  • 3 tbsp unsalted butter, melted
  • 1 can (14 oz/398 mL) pure pumpkin puree
  • 3 pkg (227 g EACH) cream cheese
  • 1 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 5 eggs
  • 1 tbsp vanilla bean paste
  • ½ tsp salt
  • 1 cup sour cream
  • 2 ½ tbsp bourbon, optional
  • Stonewall Kitchen Dulce de Leche Sauce, optional


  1. Combine the cookie crumbs and melted butter in a bowl; stir to combine then press into a 9-inch springform pan.
  2. Place a layer of paper towel on a baking sheet and place pumpkin onto paper towel, then cover with another layer of paper towel; let stand for 5 minutes to absorb excess moisture. Once drained, combine pumpkin and sour cream together; set aside.
  3. In a large bowl with electric mixer, beat cream cheese until smooth. Add sugar and pumpkin pie spice, blend until combined. Add eggs, one at a time, blending well after each one. Add vanilla paste and salt. Add pumpkin/sour cream mixture and bourbon, if using and blend until smooth. Pour into prepared pan.
  4. Bake in a 350°F oven for 60 – 75 minutes until the edges are firm and the centre of the cheesecake is slightly jiggly.
  5. Transfer to a rack and cool for 1 hour. Refrigerate at least 4 hours or overnight. Drizzle top with Stonewall Kitchen Dulce de Leche sauce before serving.


Serves 12 - 14

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