Spiced Pumpkin Cheesecake With Brown Sugar & Bourbon Cream

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 5 ounces graham crackers, broken into large pieces
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter, melted
• 1 1/3 cups granulated sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/2 teaspoon table salt
• 1 (15 ounce) can pumpkin
• 1 1/2 lbs cream cheese, cut into 1-inch chunks and lef to soften at room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 5 large eggs, left at room temperature
• 1 cup heavy cream
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup packed light brown sugar
• 1/8 teaspoon table salt
• 2 teaspoons bourbon

Recipe

• 1 for the crust:.
• 2 adjust oven rack to lower-middle position and heat oven to 325 degrees.
• 3 spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
• 4 pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
• 5 transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
• 6 turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
• 7 using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
• 8 bake until fragrant and browned about the edges, about 15 minutes. cool on a wire rack while making the filling.
• 9 for the filling:.
• 10 bring about 4 quarts of water to a simmer in a stockpot.
• 11 whisk the sugar, spices, and in a small bowl; set aside.
• 12 to dry the pumpkin, line a baking sheet with a triple layer of paper towels.
• 13 spread pumpkin on paper towels in a roughly even layer.
• 14 cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
• 15 peel back the top layer of towels and discard.
• 16 grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
• 17 in a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. scrape beater and bottom and sides of the bwol well with a rubber spatula.
• 18 add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
• 19 add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
• 20 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 45 seconds; scrape bowl.
• 21 add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
• 22 set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
• 23 set wrapped springform pan in a roasting pan. pour the filling into the springform pan and smoothe the surface.
• 24 set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
• 25 bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
• 26 set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
• 27 cool until water is just warm, about 45 minutes.
• 28 remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
• 29 wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• 30 for the cream topping:.
• 31 in a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
• 32 cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
• 33 when ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. spoon cream on individual slices of pie.