Spiced Pumpkin Cheesecake

 

Ingredients:

Crust:

 

 

5

Oz

Graham crackers (9 whole crackers)

3

Tbl

Sugar

Tsp

Ground ginger

Tsp

Ground cinnamon

Tsp

Ground cloves

6

Tbl

Butter, melted

Filling:

 

 

1-1/3

Cup

Sugar

1

Tsp

Ground cinnamon

Tsp

Ground ginger

Tsp

Ground nutmeg

Tsp

Ground cloves

Tsp

Allspice

Tsp

Salt

15

Oz

Can pumpkin

1-1/2

Lb

Cream cheese, softened, cut into 1 cubes

1

Tbl

Vanilla

1

Tbl

Lemon juice

5

 

Large eggs

1

Cup

Heavy cream

Topping:

 

 

1

Cup

Heavy cream

Cup

Sour cream

Cup

Brown sugar, firmly packed

1/8

Tsp

Salt

2

Tsp

bourbon

Directions:

 

CRUST: Preheat oven to 325. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.

 

Pulse crackers, sugar, cinnamon, cloves and ginger in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer, press crumbs evenly into pan bottom, and up sides of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

 

FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside.

 

In a large bowl with an electric mixer, beat cream cheese at medium for about 1 minute. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute. Add remaining 2 eggs and beat at medium-low until combined, about 45 seconds. Add heavy cream and beat at low speed until combined, about 45 seconds.

 

Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, about 1 1/2 hours Cool until water is just warm, about 45 minutes. Remove springform pan from water bath and refrigerate until chilled, at least 4 hours or up to 3 days.

 

Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve with Bourbon and Spice Cream.

 

Bourbon and Spice Cream:

Whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves. When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of cheesecake

 

Yields

12-16 servings

 

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