Ingredients:

  • 1 cup (crushed) Gingersnap Biscuits
  • 1 cup (crushed) Graham Crackers
  • 6 Tablespoons Unsalted Butter (melted)
  • 2 Tablespoons Light Brown Sugar
  • 1/4 teaspoon Fine Sea Salt
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Light Brown Sugar (packed)
  • 1/2 teaspoon Ground Cinnamon (for streusel)
  • 3 Tablespoons Unsalted Butter (cold, cut into cubes)
  • 1/2 cup Chopped Pecans
  • 3 (8-oz) packages Full-Fat Cream Cheese (softened)
  • 1 cup Granulated Sugar
  • 3 Large Eggs (room temperature)
  • 1/4 cup Sour Cream or Full-Fat Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon (for filling)
  • 1/2 teaspoon Ground Nutmeg
  • 2 Tablespoons Bourbon or Dark Rum

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a 9x13 inch pan with parchment paper, allowing an overhang on the long sides.
  2. Make the Crust: In a medium bowl, combine the crushed biscuits/crackers, melted butter, brown sugar, and salt. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Par-Bake: Bake the crust for 8 minutes. Remove and set aside to cool slightly. Prepare a water bath by placing the lined 9x13 pan inside a larger roasting pan, and bring a kettle of water to a boil.
  4. Cream the Cheese: In the bowl of a stand mixer, beat the softened cream cheese on medium speed until completely smooth and lump-free (about 2 minutes). Scrape down the bowl frequently.
  5. Add Sugars and Flavour: Gradually add the granulated sugar, then the sour cream, vanilla, spices, and Bourbon. Mix until just combined.
  6. Incorporate Eggs: Add the eggs one at a time, mixing only until the yolk disappears. Do not over-mix.
  7. Pour the filling over the cooled crust. Place the roasting pan carefully into the oven. Pour the boiling water into the roasting pan (around the cheesecake pan) until it reaches halfway up the sides of the cheesecake pan.
  8. Prepare the Streusel: Combine all Streusel ingredients (flour, brown sugar, cinnamon, cold butter, pecans). Use your fingertips to rub the cold butter into the dry ingredients until large, coarse crumbs form.
  9. Partial Bake: Bake the cheesecake in the water bath for 30 minutes. The edges should look slightly set, but the center will still be wobbly.
  10. Top and Finish: Carefully remove the pan from the oven. Sprinkle the streusel topping evenly over the surface. Return the pan to the oven and bake for another 20–25 minutes, or until the edges are golden and the center registers 160°F (70°C).
  11. Cooling and Chilling: Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the cooling water bath for 1 hour. Remove, discard the water bath, and cool completely on a wire rack (about 1 hour). Transfer the cooled bars to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, before slicing.