The holidays are a great time to share special desserts made from scratch to share with family and friends. This recipe is not gluten-free or even that healthy, but very scrumptious, and if you use quality ingredients like fresh baked pumpkin and coconut sugar, it will not only be more delicious but a few shades healthier as well. The ginger snap crust makes a dark and complex base for the creamy cheesecake and the bourbon, if you use it, elevates the dessert with its unique complexity.

PRINT Pumpkin Cheesecake Recipe from MS Word

Pumpkin Cheesecake with Gingersnap Crust

Yield: 8 servings
CRUST:
2-1/4 cups pulverized good quality ginger snaps
1-1/4 cups melted butter
3 tablespoons coconut or dark brown sugar
1 teaspoon cinnamon

FILLING:
3-8 oz. packages of 1/3 less fat cream cheese at room temperature
2 cups baked, pureed pie pumpkin or 1-15 oz. can
4 organic eggs
¼ cup sour cream
1-2/3 cups coconut or dark brown sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 tablespoon bourbon or 2 teaspoons pure vanilla extract

Preheat oven to 350°. Press crust mixture into a 9 inch greased spring form pan and set aside.
Prepare filling with a hand or table top mixer, scraping the sides of the bowl. Pour filling into crust and place on a baking pan in a center in the oven. Bake for 1 hour, 15 minutes or until a knife come out clean. Chill in fridge for at least 4 hours before serving.
SERVING SUGGESTION: Serve with a dollop of real whipped cream, (not from a can).

©2015 Aron Bradley
http://www.boomercuisine.com