Pumpkin Cheesecake with Bourboned Pears

"A decadent dessert featuring pumpkin cheesecake with a gingersnap crust topped by pears cooked in a bourbon sauce topped with drizzled salted caramel. It's a smaller cheesecake made in a 6" springform so it's perfect for two or four people. You could also substitute apples for the pears without a problem. This would make an excellent addition to a dessert table or a special date night dessert. The flavors are a real celebration of Fall. Adding a side of vanilla ice cream would certainly not detract."

Preparation Time1 hr

Chilling Time4 hr

Cooking Time1 hr

Cooking Vessel Size6" or 7" springform pan