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Ingredients

• --CRUST--
• 1 1/2 cups gingersnap cookie crumbs, (about 1/2 lb. gingersnaps)
• 3/4 cup Chopped pecans, or walnuts
• 6 tablespoons unsalted butter, melted
• --FILLING--
• 1/2 pound cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar, lightly packed
• 1 teaspoon cinnamon
• 3/4 teaspoon Ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg, freshly grated
• 1 cup pumpkin puree, unsweetened
• 5 large eggs
• 1/2 cup heavy cream
• --MAPLE-bourbon SAUCE--
• 1/4 cup maple syrup
• 3 tablespoons bourbon
• 1 cup light cream
• 1/4 vanilla bean, split lengthwise
• 3 large egg yolks
• 1/4 cup sugar
• 3/4 teaspoon cornstarch
• 1/3 cup heavy cream, whipped

Description

This Pumpkin Cheesecake Recipe Is So Rich - And The Sauce Is Wonderful (may Replace My Apple Bread Pudding Sauce With This Recipe). It's A Time Commitment, But A Definite Splurge For The Holidays! This Recipe Comes From New York Magazine.

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