Crust: Preheat oven to 350. In a 9 by 3 " springform pan, combine crumbs, melted butter and sugar, stir with fork until moistened. Press onto bottom of pan. Tightly wrap outside of pan with heavy duty foil. Bake 10 minutes. Cool completely.
Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth. Beat in sugar until blended, about 1 min. Reduce speed to low. Beat in pumpkin, sour cream, bourbon, cinn, allspice, ginger, and salt.
Add eggs, one at a time, beating until just blended. Pour pumpkin mixture onto crust and set springform pan into large roasting pan. Place roasting pan on oven rack. Carefully pour enough hot water to come to 1" up side of spring form pan.
Bake until center of cake barely jiggles - 1 hr. 10 min. Cool. Refrig. overnight. Melt 1/2 cup apricot jam and brush onto cheese cake. Sprinkle ginger around edges.
Originally Submitted
11/14/2004
5 Out of 5 from
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