It’s November and the sun has been missing from the south for almost 2 weeks, so we’re just moving on and celebrating the Thanksgiving countdown with a vengence. We’ve been talking about sides and vegetables and I love them all, but I’m in need of some sunshine and sugar because this time change early darkness business and the constant gloomy doomy rain is an absolute buzzkill.
To be fair, the sun did come out for a bit yesterday. I felt like a vampire coming out of my cave when the bright light hit my face. I cowered, cringed, and covered my eyes. I couldn’t find my sunglasses because it had been so long they ended up in the dark scary place in the bottom of my bag with stale gum and used tissues. Don’t judge me.
So I made you a cheesecake! A pumpkin one with a bourbon boozy whipped cream and just for kicks and giggles I made a ginger snap crust! Whaaat? And this pumpkin cheesecake is not for the faint of heart – it’s like 6 inches tall. Ok, that may be an exaggeration and it might be closer to 3.74 inches. Either way, it’s a hot mess over the top ginormous pumpkin cheesecake totally appropriate for a holiday party. DO IT!
And it would hardly be a holiday party without some swag, so a bunch of my blogger buddies and I got together to bring you this giveaway. Dudes! It’s a $650 AMAZON GIFT CARD! Booyah! Think of all the awesome stuff you can get at Amazon with $650!
We like to have fun on this here website, but on a serious note I’d like to add a reminder that today is Veteran’s Day. Thank and be thankful for your service members. And since this is an Amazon giveaway, I’ll let you know in case you didn’t, that if you go in through Smile.Amazon.com, you can choose a charity and Amazon will contribute a portion of the proceeds from your sale to the charity you choose. Mine is the Wounded Warrior Project.
Use the Rafflecopter below the recipe to enter and get a kick start on your holiday shopping! The giveaway runs for two weeks and ends on November 25 to residents of the US, UK, and Canada. Good luck, y’all! (CLOSED)
Pumpkin Cheesecake with Ginger Snap Crust and Bourbon Whipped Cream
Ingredients
For the Crust
- about 1/2 box ginger snap cookies
- 2 tablespoons sugar
- 1 stick butter melted
For the Cheesecake
- 5 8 ounce packages cream cheese softened
- 1 cup packed brown sugar
- 2/3 cup confectioner's sugar
- 1/4 cup flour sifted
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla bean paste
- 1 cup pure pumpkin puree
- 6 eggs at room temperature
Additional Items
- Heavy duty aluminum foil
- Spring form pan
- Large roasting pan
- Large teapot or measuring cup for boiled water
For the Whipped Cream
- 1 cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon bourbon I used Maker's Mark
Instructions
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Wrap 2 sheets of heavy duty aluminum foil tightly around a spring form pan
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Using a food processor, pulse gingersnaps until they become fairly fine crumbs
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Transfer to a mixing bowl, add sugar and melted butter, and stir to combine and all crumbs are evenly coated
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Transfer to the spring form pan, using hands press across bottom and up the sides
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Set aside
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Add the cream cheese to a bowl of a stand mixer fitted with the paddle attachment
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Beat cream cheese on low until fluffy, 2-3 minutes
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Combine brown sugar and confectioner's sugar in a bowl, sift in flour
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With the mixer still running on low, add the sugar - flour mix to cream cheese a little at a time
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Add vanilla bean paste and pumpkin, scrape down sides if necessary
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Add eggs, one at a time, making sure each is incorporated before adding the next
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Turn of mixer, remove bowl, and tap on counter several times to remove air pockets, set aside for 20 minutes or so
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Preheat oven to 350
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Put the prepared spring form in the large roasting pan
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Transfer batter to the prepared spring form pan
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Boil about 6-8 cups water in a teapot or in the microwave in a measuring cup that can pour safely
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Put the pan on the oven rack
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Pour boiling water in the roasting pan, halfway up the sides of the spring form pan, careful not to splash the water on the cheesecake (or yourself)
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Bake at 350 for 45 minutes
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Reduce heat to 325 and bake an additional 60 minutes
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Turn off oven, leave door open halfway with the cheesecake still inside for 30 minutes
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Remove from oven and cool completely
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Refrigerate overnight
For the Whipped Cream
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Chill metal bowl and whisk of stand mixer in freezer for 20-30 minutes
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Combine cream, sugar, and bourbon in the bowl and attach whisk to stand mixer
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Start on low so you don't splash, whip and increase to medium until soft peaks form
Here are all my cool friends that brought you this giveaway!
Jeannie’s Tried and True Recipes
This all sounds too good to be true! Fabulous dessert, awesome giveaway! It must be Christmastime! You know I love everything about this cheesecake, and I was about to say, especially that crust – but I can’t. I Love. It. All.
Haha! Santa is coming early this year, Annie! Thanks, friend!
I have totally been missing the sun here in NC, but it looks promising today! Woot woot! Loving this cheesecake girlfriend, but I’m pretty sure you could have guessed that, since you used my favorite ingredient ever- bourbon! 😉 That ginger snap crust sounds perfect too! This is a holiday must! Pinned! Love the giveaway too! Cheers, my dear! <3 oh and shout out to all the vets out there, including my dad in heaven! 😉
Today was GORGEOUS here today, Chey! I hope you had some sunshine at the SuBourbon Country Cottage! Hugs to you friend, and a big salute to your dad in heaven.
Wow, this looks so amazing! I’ve got a package of gingersnaps just waiting to be turned into some delectable fall dessert. Oh, and that bourbon whipped cream? Just stop! I’m drooling over here. Excited for giveaway day!
I’m loving giveaway day, Lindsey! It’s so much fun, isn’t it! I wish I had a whole package of gingersnaps, but Chris ate the rest! 🙂 Fortunately, he has not yet drank all the bourbon! 🙂
You had me at “bourbon whipped cream”. This is the kind of dessert I dream about. Homemade cheesecake always makes me very happy. Delicious!
Thanks Amanda! Homemade cheesecake is always a good decision!
Boy you really hooked me in with the whipped cream but the whole thing sounds delicious. That crust!!
Thanks Christine! The whole thing was delicious! I never miss an opportunity to add booze! 🙂
Oh my, you had me at bourbon whipped cream! Paired with that stunning pumpkin cheese cake – and this is one heck of awesome dessert! Not to mention a great giveaway – that would certainly help during the Christmas season.
Btw, sending sunshine and warmth your way 🙂
Girl, your magic must have worked because today was all sunshine and warmth! Thanks! 🙂
That looks amazing!!! I want some.
LOL! Thanks, Beth! I’ll totally share! 🙂
Buy my kids Christmas gifts
Awwww! That gift card would totally make a special Christmas! 🙂
This time change has really kicked my butt. I felt like a slug all last week! I’m finally getting some energy this week, but seriously I need sunlight! I saw it for a few minutes today, but now it’s gloomy again. Anyway, this pumpkin cheesecake looks wonderful! Bourbon whipped cream just sounds like a heavenly addition!
Thanks, Keri! Bourbon whipped cream was definitely a good call. We finally had a beautiful sunny day in NC today. I hope VA got the same weather we did and you got some sun too. Time change = 🙁
Oh yum! I love everything about this cheesecake from the crust to the filling to that bourbon whipped cream!
Thanks, Ramona! Here at BGC we thing bourbon makes everything better! 🙂
WOW- that slice of cheesecake is making me DROOL! So tall and thick and creamy and pumpkiny 🙂
Pumpkiny! I love that, Medha! Thanks, girl! 🙂
This looks delicious! Great photos too!
Thanks so much Jeannie! I always appreciate photo compliments! 🙂
WOW!! What a gorgeous cheesecake.
Thanks so much, Zainab!
Nothing like a wonderful cheesecake to make a Happy Monday! I don’t which part is my favorite…the cookie crust, the pumpkin filling or the whipped topping! I guess I don’t need to separate them…just eat them all together in one giant forkful!
No need to choose a favorite around here, Kathy! You can have it all! 🙂
WOW, Rachelle! This is gorgeous! Boy, I wish I could put that whipped cream in my coffee this morning!
What a genius idea, Karla! I may put some in my coffee!
Mmm what a delicious cheesecake! I can never resist pumpkin, especially when bourbon whipped cream is involved!
Thanks, Gayle. Pumpkin and bourbon are always good choices!
Bourbon whipped cream? Can I just eat that out of the bowl, or the rest of my life, with no other food? Okay, I will have some cheesecake with it too, just so I have a balanced diet.
Girl, I like the way you think!
I’d buy a macro lens for my camera so I can take better close up pictures. That cheesecake looks phenomenal! I will be making a vegan one soon. 🙂
That’s so funny, Linda! I just bought one myself. I don’t know what camera you have, but I use a Nikon. I got some good advice not to waste my money on the f/1.4 and save $200 by getting the f/1.8. It’s not auto focus and it’s fixed length, but I’m starting to get used to it and really like it! I found a good deal on Amazon. 🙂 I can’t wait to see your vegan cheesecake!
That cheesecake looks amazing and I’ve got to try some bourbon whipped cream!
Excited to team up with you for the giveaway. Can’t wait to see who wins!
You NEED bourbon whipped cream, Jessica! This giveaway is a blast, isn’t it?!?!?!
Bourbon whipped cream? Oh my….Im dying. And the crust? The two together sound the a match made in heaven!
Thanks, Lucie! Adding bourbon is always a good decision!
Wow! Bourbon whipped cream sounds divine. Love how gorgeous and delicious this cheesecake is. Lovely share, Rachelle.
Yeah, bourbon was a good idea, for sure!
That is one TALL cheesecake. Which means, of course, that I want it even more. I love that you put bourbon in the whipped cream! That’s the Rachelle I know and love!
Haha! Thanks, Mir! I couldn’t help myself – I had to add booze!
I think I have to try this recipe! It looks so delicious and I love the idea of these flavors together.
Thanks for your kind words, Lisa!
This cheesecake looks gorgeous! I’ve been thinking of pumpkin cheesecake, need to try it! Love the giveaway!
So decadent, so rich and so flavorful would love tho have a slice of this pumpkin cheesecake!
Girl, it was all of these things! I’m totally guilty of indulging!
This cheesecake looks incredible! It’s been dark and gloomy here too so this is just the sunshine I needed to see! Love the bourbon whipped cream and hoping the sun comes your way soon 🙂
Thanks, Kelly! We finally have some sun! I hope it makes its way to you soon too! 🙂
Cheesecake and pumpkin…my 2 favorite desserts and together they must be heavenly! Yum!!!
Thanks, girls! We love it!
This cheesecake is heavenly! Any occasion would be a hit based on this dessert alone! Pinning!
Thanks, Thao! How’s the new job/business venture going?
Holy smokes this looks incredible!! Bourbon whipped cream?! Yes!
Thanks, Annie! I always say YES to bourbon!
That looks really yummy Rachelle
Thanks for stopping by, Marianne! And thank you for your kind words!
This cheesecake is FALL HEAVEN! That bourbon whipped cream makes me smile and the cheesecake itself looks so super creamy. Pinned!
Bourbon always makes me smile! Thanks, Rachel! And thanks for the Pin!
Yes, yes, yes, and yes to everything about this recipe. I’m not the biggest fan of traditional pumpkin pie, BUT…I do like pumpkin and cheesecake and whipped cream and bourbon so I’ll be eating this for Turkey Day and everyone else can have that damn boring pumpkin pie.
LOL! I’m with you, my friend! I love all things pumpkin, but I do not like pumpkin pie! Come on over and we can just have some whipped cream and bourbon!
I like to think that you made this cake just for me which would make it perfectly acceptable to gluttonously gobble up the whole thing. Ok. I guess I could share…
I will totally let you gobble up the whole thing, Meagan! Then maybe I won’t eat it all!