This pumpkin ginger cheesecake is surprisingly light, yet creamy. The nutty crust has that I want more-ish quality! And, a dose of Gentleman Jack Daniels keeps the party rolling.
Preheat oven to 350° F. Combine flour, brown sugar, pecans, and melted butter and mix until crumbs adhere. Press into a 9 or 10″ sturdy nonstick springform pan and bake for 10 – 12 minutes. Remove and cool. Wrap pan in heavy duty foil. Reduce oven temperature to 300°F.
In food processor, puree pumpkin until smooth. Add cream cheese and puree until smooth. Add Gentleman Jack, sugar, vanilla, ginger, cinnamon, clove, and nutmeg and pulse until mixed. Add eggs and pulse 2 – 3 times only until just combined. Do not overprocess.
Pour filling into cooled crust and bang pan on the counter to eliminate extra air. Place in a roasting pan and fill with hot water, halfway up the side of the springform. Bake for 1 1/4 – 1 1/2 hours or until set. It may still be a bit wobbly in the center, but it will firm up as it cools.
Turn oven off and leave the cheesecake in the water bath in the oven for 30 minutes more. Remove the roasting pan from the oven, and carefully remove the springform from the water. Remove foil and cool on wire rack until room temperature. Refrigerate until fully chilled.
Combine sour cream, Gentleman Jack, and powdered sugar and spread on top of cheesecake. Refrigerate until set.
Gently run a knife or thin metal spatula around inside edge of pan. When cheesecake has released, open outer pan ring and remove.
Feel free to substitute a dark Rum or Bourbon if you prefer.
Tips to cheesecake success: