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How to Make Pumpkin Cheesecake
How to Make Pumpkin Cheesecake
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
495 minutes
Indulge in Chef John's irresistible spiced pumpkin cheesecake for a decadent treat with a lusciously light texture and bold flavors.
Ingredients:
  • 2 cups gingersnap cookie crumbs
  • 3 tablespoons all-purpose flour
  • 0.25 cup butter, melted
  • 1 egg yolk
  • canola oil cooking spray
  • 4 (8 ounce) packages cream cheese at room temperature
  • 1 cup packed brown sugar
  • 0.5 cup white sugar
  • 2 (15 ounce) cans pure pumpkin puree
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon freshly grated nutmeg
  • 0.25 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon bourbon whiskey
  • 0.25 cup all-purpose flour
  • 4 large eggs
  • 2 large egg yolks
Instructions:
  • Combine gingersnap crumbs, 1/2 cup of brown sugar, flour, and melted butter in a bowl until mixture resembles sand. Mix in 1 egg yolk until well combined and crust mixture holds its shape when pressed.
  • Position the rack in the center of the oven and preheat to 325°F (165°C).
  • Prepare the springform pan by spraying it with cooking spray and spreading the crumbs to create a firm crust that goes about 1 inch up the side of the pan. Wrap the pan in heavy-duty aluminum foil, crumpling it close to the pan to create a barrier to prevent water from leaking in. Place the wrapped pan into a large roasting pan.
  • In the work bowl of a large stand mixer fitted with a paddle attachment, combine cream cheese, 1 cup of brown sugar, and white sugar. Mix on low speed until smooth for about 1 minute. Increase the speed to high and continue mixing until light and fluffy, approximately 3 more minutes.
  • In a large mixing bowl, combine pumpkin puree with cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey. Stir well. Mix in 1/4 cup flour, followed by eggs and yolks. Add cream cheese mixture and whisk until smooth. Pour the filling into the crust and gently jiggle the cheesecake's center with a spatula to remove any bubbles.
  • Place the cheesecake in a roasting pan on the center oven rack. Fill the roasting pan with very hot (almost boiling) water until it reaches halfway up the springform pan.
  • Bake for about 1 hour and 45 minutes until the filling reaches 155 to 160 degrees F (70 degrees C in the center. It should still be slightly jiggly in the middle.
  • Switch off the oven and crack the door open briefly to release excess heat. Gently run a knife along the edge of the cheesecake to prevent cracking. Leave the oven slightly ajar and let the cheesecake cool inside for an hour to set. Take the cheesecake out of the water bath and allow it to cool on the counter for 2 to 3 hours. Cover with foil and refrigerate for at least 3 hours, preferably overnight.
  • Pat the top of the cheesecake with a folded paper towel to absorb any moisture before gently removing the pan.

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