Ingredients

Instructions

  1. Preheat oven to 325°.
  2. Place gingersnaps in the bowl of a food processor, and process until finely ground.
  3. Add pecans, melted butter, sugar, and cinnamon.
  4. Process just until combined and the mixture holds together.
  5. Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
  6. Bake for 10 minutes. Cool completely on a wire rack.
  7. In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
  8. In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
  9. Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
  10. Add eggs, one at a time, beating to incorporate after each addition.
  11. Pour batter into prepared crust.
  12. Wrap the outside of the springform pan with a double layer of aluminum foil.
  13. Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
  14. Bake until cake is set in the center, about 1 hour and 45 minutes.
  15. Remove from water, and cool on a wire rack.
  16. Remove foil, and refrigerate for at least 4 hours and up to overnight.
  17. Serve with whipped cream, if you'd like.