Recipe: Pumpkin Brandy Cheesecake

Editor's Note: We're super cheesecake fans this week! If you enjoyed the Pecan Sandies cheesecake in the Nov. 12 issue of the Farmers and Consumers Market Bulletin, we think you'll love this pumpkin cheesecake with gingersnap crust, courtesy of Georgia Grown Senior Executive Chef Holly Chute!

Ingredients:
For the crust:
1.5 cups gingersnap cookie crumbs
1/2 cup chopped pecans
1/2 teaspoon cinnamon
6 tablespoons butter, melted

For the filling:
Three eight-ounce packages cream cheese
1 cup light brown sugar
1.5 teaspoons pumpkin pie spice
1/2 teaspoon ground ginger
4 eggs
1 cup canned pumpkin
1/4 cup brandy (or 1 teaspoon rum extract)
1/4 cup half and half

For the topping:
16 ounces sour cream
1/4 cup brown sugar
2 tablespoons brandy (or 2 teaspoons rum extract)
Caramel drizzle

Instructions:
1. Preheat oven to 325 degrees Fahrenheit.

2. Combine gingersnap crumbs, chopped pecans, cinnamon and melted butter. Mix well and press in to the bottom of a 10-inch springform pan.

3. Beat cream cheese until light and fluffy. Add one cup brown sugar, pumpkin pie spice and ginger. Beat well.

4. Add eggs one at a time. Mix until incorporated.

5. Add pumpkin, brandy and half and half. Mix well and pour mixture into springform pan.

6. Bake for 45 minutes. Turn oven off and let cheesecake sit in cooling oven for two hours. Transfer to wire rack to finish cooling.

7. While cheesecake is cooling, combine sour cream, quarter-cup brown sugar and two tablespoons brandy to create topping. Spread over the top of completely cooled cheesecake. Create desired design with caramel drizzle.