Pumpkin Cheesecake
Step by step recipe with pictures can be found on Veronika's Cookie Spot! Happy Thanksgiving!
Prep Time: 45 minutes
Bake Time: about 1 ½ hours
Yield: one 9-inch cake, about 12 to 16 servings
Crust
2 ¼ cups of graham cracker crumbs
¼ cup of sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¾ cups of unsalted butter, melted
Filling
1 1/3 cups sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp salt
1 15-oz. can pumpkin
1 ½ pounds (3 packages) cream cheese, left to soften at room temperature
1 Tbsp vanilla extract
1 Tbsp fresh lemon juice
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream
For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of a 9-inch springform pan with nonstick cooking spray. Mix graham cracker crumbs, sugar, and spices in a medium bowl with a fork. Drizzle melted butter over, and mix with a rubber spatula until evenly moistened. Turn crumbs into prepared pan; using your hand, spread crumbs into an even layer. Using a flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
To remove excess moisture from the pumpkin, line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the paper towels in a roughly even layer. Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated. Peel back the top layer of paper towels and discard. Grasp the bottom towels and fold pumpkin in half; peel back the towels. Flip pumpkin off the towels onto the baking sheet: it should flop right off in a solid mass. Do not skip this step! The excess moisture in the pumpkin will make the filling taste watery if it's not removed.
For the filling: Whisk sugar, spices, and salt in a small bowl; set aside. In a standing mixer fitted with the flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and sides of bowl well with a rubber spatula. Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute. Scrape bowl and add remaining sugar in two additions, scraping 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; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give the mixture a final stir by hand.
Pour the filling into the springform pan and smooth the surface. Bake until center of cake is slightly wobbly when pan is shaken and center of cake registers 145 to 150 degrees on an instant-read thermometer, about 1 to 1 ½ hours (start checking at 1 hour). Run a paring knife around the sides of the cake to loosen; set on a wire rack and cool about an hour. Remove springform pan sides from the cheesecake, and continue to cool on wire rack until barely warm, about 3 hours. Wrap with plastic and refrigerate until chilled, at least 4 hours or up to 3 days.
Brown Sugar and Bourbon Cream
1 cup heavy cream
½ cup sour cream
1/3 cup packed light brown sugar
1/8 tsp salt
2 tsp bourbon
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 hours. Stir once or twice during chilling to ensure that the sugar dissolves.
When ready to serve cheesecake, add bourbon and beat mixture until fluffy and doubled in volume, about 2 minutes. Spoon cream on top of cheesecake slices.