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1
Preheat oven to 325u00b0.
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2
Place gingersnaps in the bowl of a food processor, and process until finely ground.
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3
Add pecans, melted butter, sugar, and cinnamon.
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4
Process just until combined and the mixture holds together.
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5
Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
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6
Bake for 10 minutes. Cool completely on a wire rack.
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7
In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
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8
In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
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9
Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
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10
Add eggs, one at a time, beating to incorporate after each addition.
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11
Pour batter into prepared crust.
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12
Wrap the outside of the springform pan with a double layer of aluminum foil.
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13
Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
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14
Bake until cake is set in the center, about 1 hour and 45 minutes.
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15
Remove from water, and cool on a wire rack.
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16
Remove foil, and refrigerate for at least 4 hours and up to overnight.
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17
Serve with whipped cream, if you'd like.
