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Pumpkin Cheesecake
Pumpkin Cheesecake
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Prep Time:
40 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
Indulge in a decadent pumpkin cheesecake this season, marrying the flavors of pumpkin pie with creamy cheesecake, topped with caramel and whipped cream.
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
Instructions:
  • Prepare the graham cracker pecan crust: Preheat the oven to 375°F. Combine pecans, flour, brown sugar, and graham cracker crumbs in a food processor and pulse. Add butter and egg yolk, pulse until mixture is uniform. Press into a 9-inch springform pan and bake for 10 minutes. Cool before using.
  • Prepare the pumpkin purée: Lower the oven temperature to 325°F and position a rack in the center. Spread the pumpkin purée on a stack of paper towels. Gently press and drain excess water using additional paper towels or tea towels.
  • Ensure precisely 2 cups of pumpkin puree by measuring out the excess moisture removed from two 15-ounce cans of puréed pumpkin.
  • In a medium bowl, combine flour, cinnamon, ginger, nutmeg, and allspice. Using a wooden spoon, stir in salt, 2 cups of pumpkin purée, vanilla, and bourbon. Add eggs one at a time, mixing well after each addition. No need for a mixer in this step.
  • Prepare the cheesecake filling: Use a stand mixer or hand mixer to thoroughly cream together the cream cheese and brown sugar until smooth. Gradually blend in the pumpkin mixture until fully combined. Boil a kettle of water.
  • Prepare a water bath barrier: Wrap the springform pan, containing the crust, snugly with 3 layers of heavy-duty aluminum foil to stop water from seeping in. Alternatively, utilize a turkey roasting bag as a water-resistant alternative to the foil.
  • Transfer the filling into the pan by pouring the pumpkin cream cheese mixture into the springform pan nestled in a large roasting pan with enough room on all sides.
  • Pour boiling water into the roasting pan, making sure it reaches halfway up the side of the springform pan with the cheesecake inside, placed in a 325°F oven on the middle rack. Be careful not to spill water on the cheesecake.
  • After baking the cheesecake for 1 1/2 hours, allow it to cool in the slightly open oven for another hour. Then, bring it to room temperature before refrigerating for several hours, ideally overnight.
  • To serve, gently release the cake from the pan using a blunt knife and warm the sides with a hair dryer to prevent sticking. Unlock the springform and remove the sides. Serve the cheesecake with caramel sauce, candied pecans, and whipped cream.

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