4      ounces graham crackers

½      Cup chopped pecans

3      Tablespoons sugar

½      Teaspoon ground ginger

½      Teaspoon ground cinnamon

¼      Teaspoon ground cloves

4      Tablespoons unsalted butter



1-1/3        Cups sugar

1       Teaspoon ground cinnamon

½      Teaspoon ground ginger

¼      Teaspoon ground cloves

¼      Teaspoon ground nutmeg

½      Teaspoon ground allspice

½      Teaspoon salt

15     Ounces pumpkin

24    Ounces cream cheese

1       Teaspoon vanilla extract

¼      Cup Kentucky bourbon

5      Eggs

1       Cup heavy cream



Prepare crust:

·        Preheat oven to 325 degrees.

·        Spray bottom of 9-inch spring form pan with non-stick cooking spray.

·        In a food processor, pulse graham crackers, sugar, spices until finely ground.

·        Melt butter.

·        Transfer crumbs to mixing bowl and add melted butter.  Stir to combine.

·        Press crumbs into bottom of spring form pan.

·        Bake for 15 minutes.


Prepare filling:

·        Combine sugar, salt, and spices into a mixing bowl.

·        Place cream cheese in a mixing bowl and mix till soft.

·        Slowly add sugar while continuing to beat mixture.

·        Add pumpkin, vanilla, and bourbon.  Mix to combine.

·        Slowly add eggs one at a time.

·        Add cream and combine.

·        Wrap bottom half of outside of spring form pan with heavy-duty foil.

·        Place spring form pan into a water bath.  Water in water bath should be 180 degrees.

·        Bake 1-1/2 hours or until center is wobbly when pan is shaken.


Serve with whipped sweet cream infused with bourbon



Makes 1 9-inch cake