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.
Ingredients
Crust:
- 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
Preparation
- Combine the cookie crumbs and melted butter in a bowl; stir to combine then press into a 9-inch springform pan.
- 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.
- 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.
- Bake in a 350°F oven for 60 – 75 minutes until the edges are firm and the centre of the cheesecake is slightly jiggly.
- 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.
Servings
Serves 12 - 14

Only the finest ingredients will do.
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