This is one of my favorite cheesecakes. It doesn't have to much pumpkin to be only for the fall or winter holidays and a shot of Bourbon is always good for the soul. The sauce is also great on ice cream!

1/4 c butter, melted
3/4 c graham cracker crumbs
1/2 c crispy crushed gingersnaps
1 T brown sugar
1 t cinnamon

24 ounces cream cheese – softened
1 ¼ c sugar
1c heavy cream
1 t vanilla
1 c canned pumpkin
3 eggs - room temperature
1/2 t cinnamon
1/4 t nutmeg
1/4 t allspice

1/2 c unsalted butter
1 c packed brown sugar
1/2 c whipping cream
2 T bourbon or 1 t vanilla extract
Preheat the oven to 350 degrees F.

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Make the crust by combining the graham cracker crumbs and the gingersnap crumbs with the melted butter, brown sugar and cinnamon in a medium bowl. Stir enough to coat all of the crumbs with the butter, being careful to not let it become pasty. Keep it crumbly. Use a non stick spray on 10” spring form pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of pan. The crust doesn't come all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.

For the Filling - In a medium chilled bowl pour heavy cream and beat until soft peaks form. Refrigerate.
In a large mixing bowl beat the cream cheese until fluffy. Gradually add sugar and vanilla. Mix with an electric mixer until smooth. Divide filling in half. Add the eggs one at a time, mixing until mixture is fluffy and pale Divide filling in half. Stir in half of the whipped heavy cream into one bowl of cream cheese mix and pour that half of the filling into the pan.
Mix the pumpkin, eggs, cinnamon, nutmeg, and allspice in medium bowl then stir into other half and continue to beat until smooth and creamy. Stir in remainder of heavy cream.
Pour the filling onto the first layer in the pan.
Wrap one piece of aluminum foil around outside of spring form pan. (I used the wider foil)
Bake for 60 to 70 minutes in hot water bath. The top will turn a bit darker at this point. Remove from the oven run knife around edge and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides slice cake and serve with a bourbon butter sauce on top.
Store remaining cheese cake in the fridge.

To make sauce, melt butter in medium saucepan over medium heat. Whisk in brown sugar until mixture is smooth. Whisk in cream and bourbon; bring to a boil. Pour into medium bowl and cool completely.
Serve with cheesecake.
TIP: I put my cooled sauce in a plastic picnic Katsup bottle for both ease of applying the sauce to the cheesecake and ease in storage of the remaining sauce.
Refrigerate leftover sauce.

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