Monday, December 2, 2013
No progress picture because I had TONS of other cooking and baking going for Turkey Day.
1 1/2 cups ginger snap cookie crumbs
3/4 cup ground hazelnuts
3 TB brown sugar
5 TB melted butter
24 oz cream cheese
1/2 cup brown sugar
1/2 cup white sugar
1 3/4 cup pumpkin puree(approx 1-15 oz can)
1/4 cup bourbon
1 TB vanilla extract
1 TB cornstarch
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 cup sour cream
2 TB sugar
2 TB bourbon
1/2 TB cornstarch
1/2 cup pomegranate seeds
Preheat oven to 325
Combine gingersnap crumbs with hazelnuts( I do this all in a food processor, it makes it easier in my opinion) and sugar. Slowly add melted butter and pulse until well combined.
Pour the mixture into the bottom of a 10 inch spring form pan. Press firmly into the bottom and 1 inch up the sides.
Bake in preheated oven for 15 minutes. Remove and set aside to cool.
Set a deep pan of water in the oven on a lower rack to begin steam build up.
Filling (again I do this in a food processor, but you can use a mixer or by hand if you must)
Beat the cream cheese with sugars until very creamy. Add in pumpkin puree, bourbon, vanilla, cornstarch, cinnamon, nutmeg, ginger and salt. Beat until well combined and not lumpy.
1 at a time beat in the eggs beating each until just combined. Don't over beat after adding eggs!
Pour into cooled crust.
Place pan on rack above the pan of water. Bake for 60 minutes( plus or minus) until puffy and just set in the middle.
Remove from oven and with a thin knife carefully slice around the edges(to prevent cracking)
Combine sour cream, sugar, bourbon, cornstarch and pomegranate seeds. Mix well.
Spread over the cake and return to oven for 10-15 minutes until topping is bubbly and lightly browning.
Remove from cake, chill completely in the fridge before removing spring form.