Pumpkin Cheesecake with Bourbon Spiced Apple Pecan Topping

The holiday season is upon us! While COVID-19 will have our holidays looking a little differently this year and you may not be traveling to see family and friends, you can still make amazing memories with the food you serve at your holiday table. This pumpkin cheesecake features a triple gingersnap cookie crust with all the flavors you expect in a traditional pumpkin pie. Though, like most of my recipes, there is certainly nothing traditional about this amazing dessert. I like to call it a “flavor explosion for your mouth”! And while this recipe may seem intimidating, do not let it fool you… It is SO worth the effort! Cheesecakes are a lot of fun to make and even more fun to eat. The best part about this recipe, your children and teens can also help allowing you to spend fun family time together making a truly decadent dessert that is both luxurious and smooth. With this pumpkin cheesecake, the holiday season never tasted so good. No matter how you celebrate, be safe and well! From my family to yours, happy holidays!

INGREDIENTS

CRUST

2 cups crushed gingersnap cookies

1 stick of butter (8 tablespoons)

1/3 cup light brown sugar

 

CHEESECAKE FILLING

4 packages (8 ounces each) cream cheese, softened, divided

1-1/2 cups sugar (divided 1 cup and 1/2 cup)

2 tbsp cornstarch

2 tsp vanilla extract

2 tbsp sour cream

4 large eggs

1 cup canned pumpkin

2 tsp ground cinnamon

1-1/2 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp pumpkin pie spice

 

TOPPING

1 20-oz can Simply apple pie filling

2 large granny smith apples (cut inslices)

1/2 cup pure maple syrup

1/4 Bourbon (or more to taste)

1/2 pkg (4oz) pecans (toasted)

1 tsp vanilla

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

DIRECTIONS

CRUST:

1. Preheat oven to 375. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. In a small bowl, combine crushed cookie crumbs, brown sugar and butter; mix well. Press mixture onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack. Reduce oven heat to 350.

CHEESECAKE FILLING: 

1. In a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar, sour cream and vanilla. Add eggs one at a time; beat on low speed just until combined.

2. Place 2 cups cheesecake filling in a small bowl; stir in pumpkin, cinnamon, nutmeg, ginger and pumpkin pie spice. Feel free to add additional spices to your taste preferences. Pour pumpkin filling over crust, spreading evenly over crust; top with remaining plain filling. Bakers tip: For a swirled effect, reserve 3/4 cup of pumpkin pie filling to put on top of plain mixture. After pouring plain mixture, cut through with a knife to swirl. Drop reserved pumpkin filling by spoonful over cheesecake; cut through with a knife to swirl.

3. Place springform pan in a large baking pan; add 1 in. of hot water to larger roasting pan. Bake 60-75 minutes or until center is just set and top appears to be a light golden brown and springs back when touched. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. After cheesecake is cool, place in refrigerator. Refrigerate overnight.

TOPPING: 

Place apple pie filling into a pan on medium-low heat. Add maple syrup, vanilla, bourbon and spices. Stir until incorporated. Allow to simmer for about 5 minutes and add apples slices and toasted pecans. Feel free to add additional spices to your taste preferences. Cover and cook for approximately 15 minutes longer or until apples are tender. Let topping mixture cool. Refrigerator overnight.

Pro tip:

Toasting pecans releases their natural oils for a delightful flavor. When toasting pecans, be careful not to burn them. Line a baking sheet with parchment and arrange pecans in single layer. Toast pecans in a 350° oven for about 7-8 minutes or until fragrant. 

Place topping over chilled cheesecake before slicing. Garnish with fresh apples slices, caramel sauce, whipped topping and additional crushed gingersnaps, if desired