Name: Pumpkin Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 16
Ingredients: For the Crust: -; 1 cup pecans -; 1/2 cup all-purpose flour -; 1/2 cup brown sugar -; 1/2 cup graham cracker crumbs (approximately 4 graham crackers) -; 2 tablespoons unsalted butter, softened -; 1 egg yolk -; For the Filling: -; 2 15-ounce cans pumpkin purée (see Recipe Note) -; 3 tablespoons all purpose flour -; 1 teaspoon ground cinnamon -; 1/2 teaspoon ground ginger -; 1/4 teaspoon freshly grated nutmeg -; 1/4 teaspoon ground allspice -; 1/4 teaspoon salt -; 2 tablespoons vanilla extract -; 2 tablespoons bourbon or other whiskey -; 5 large eggs -; 4 8-ounce packages cream cheese, room temperature -; 2 cups (packed) brown sugar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake

1. For the Crust: -

2. 1 cup pecans -

3. 1/2 cup all-purpose flour -

4. 1/2 cup brown sugar -

5. 1/2 cup graham cracker crumbs (approximately 4 graham crackers) -

6. 2 tablespoons unsalted butter, softened -

7. 1 egg yolk -

8. For the Filling: -

9. 2 15-ounce cans pumpkin purée (see Recipe Note) -

10. 3 tablespoons all purpose flour -

11. 1 teaspoon ground cinnamon -

12. 1/2 teaspoon ground ginger -

13. 1/4 teaspoon freshly grated nutmeg -

14. 1/4 teaspoon ground allspice -

15. 1/4 teaspoon salt -

16. 2 tablespoons vanilla extract -

17. 2 tablespoons bourbon or other whiskey -

18. 5 large eggs -

19. 4 8-ounce packages cream cheese, room temperature -

20. 2 cups (packed) brown sugar -

How to cook deliciously - Pumpkin Cheesecake

1. Stage

Preheat the oven to 375°F.

2. Stage

Make the graham cracker pecan crust: Pulse the pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add the butter and egg yolk. Pulse until the mixture is homogeneous. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.

3. Stage

Press the pumpkin purée: Reduce the oven temperature to 325°F. Arrange a rack in the center of the oven. Place the pumpkin purée on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out water from the purée. Note that you will probably go through a lot of paper towels (or you can use tea towels).

4. Stage

Measure the pumpkin puree: Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée with the excess moisture removed. Measure out 2 cups of purée; you want exactly 2 cups.

5. Stage

Make the pumpkin base: Whisk together the flour, cinnamon, ginger, nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, 2 cups of pressed pumpkin purée, vanilla, and bourbon. Beat in the eggs, one at a time.

6. Stage

Make the cheesecake filling: In a large bowl (it helps to use a stand mixer or hand mixer for this step), beat the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.

7. Stage

Line the pan with 3 layers of thick foil: Place the springform pan with the crust in the middle of 3 layers of large sheets of heavy-duty aluminum foil (to help prevent water bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. (You can also use a turkey roasting bag instead of the foil to keep the water out.)

8. Stage

Pour the filling into the pan: Place the aluminum-wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.

9. Stage

Add water to the roasting pan: Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan (careful not to get water on the cheesecake) so that it comes halfway up the side of the springform pan.

10. Stage

Bake and cool: Bake the cheesecake for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Remove the cheesecake from the oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.

11. Stage

Remove from the pan: When ready to serve, gently remove from the pan. To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours . To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides. Serve the cheesecake with caramel sauce , candied pecans , and whipped cream.