How to Make Pumpkin Cheesecake

Ingredients:

Crust:

• 2 cups gingersnap cookie crumbs
• cup brown sugar
• 3 tablespoons all-purpose flour
• cup butter, melted
• 1 egg yolk

Filling:

• Canola oil cooking spray
• 4 (8 ounce) packages cream cheese, at room temperature
• 1 cup packed brown sugar
• cup white sugar
• 2 (15 ounce) cans pure pumpkin puree
• 1 teaspoon ground cinnamon
• teaspoon ground ginger
• teaspoon freshly grated nutmeg
• teaspoon ground allspice
• teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon bourbon whiskey
• cup all-purpose flour
• 4 large eggs
• 2 large egg yolks

Directions:

1. In a bowl, stir together the gingersnap crumbs, brown sugar, all-purpose flour, and melted butter until the mixture resembles sand. Add the egg yolk and stir until fully incorporated. The crust mixture should hold its shape when pressed.
2. Move an oven rack to the center position and preheat the oven to 325F (165C). Grease a 10-inch springform pan with cooking spray. Press the crust mixture into the pan, ensuring the crumbs form a firm base and climb about 1 inch up the side of the pan.
3. Place the pan on a large sheet of aluminum foil. Fold the foil up around the sides of the pan to form a barrier that prevents water from leaking into the cheesecake. Place the springform pan into a large roasting pan.
4. In the bowl of a stand mixer, combine the cream cheese, brown sugar, and white sugar. Mix on low speed for about 1 minute until smooth. Increase the speed to high and mix until light and fluffy, about 3 more minutes.
5. In a separate large bowl, mix the pumpkin puree with the cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until fully combined.
6. Whisk the flour into the pumpkin mixture, followed by the eggs and egg yolks. Then, fold in the cream cheese mixture until the filling is smooth and lump-free.
7. Pour the pumpkin filling into the prepared crust. Gently jiggle the pan to release any air bubbles in the filling.
8. Carefully place the cheesecake-filled springform pan into the roasting pan. Pour enough very hot (almost boiling) water into the roasting pan to come halfway up the side of the springform pan.
9. Bake the cheesecake for about 1 hour and 45 minutes, or until an instant-read thermometer inserted into the center of the filling reads between 155F and 160F (70C). The center will still be slightly jiggly. Check the temperature after 1 hours.
10. Turn off the oven and open the oven door for a few seconds to release the hot air. Use a thin knife to gently separate the cheesecake from the side of the pan to help prevent cracks. Close the oven door, leaving a small crack (about 1 inch) to allow the cheesecake to cool slowly.
11. Let the cheesecake cool in the warm oven for about 1 hour to finish setting. Afterward, remove the cheesecake from the water bath and allow it to cool to room temperature, about 2 to 3 hours.
12. Once the cheesecake has cooled, cover it with aluminum foil and refrigerate for at least 3 hours, or preferably overnight, to fully chill.
13. Before serving, use a folded paper towel to gently blot any moisture that has formed on the surface of the cheesecake. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.

Nutrition Facts (per serving):

• Calories: 893
• Total Fat: 54g (70% Daily Value)
• Saturated Fat: 31g (156% Daily Value)
• Cholesterol: 308mg (103% Daily Value)
• Sodium: 861mg (37% Daily Value)
• Total Carbohydrate: 88g (32% Daily Value)
• Dietary Fiber: 4g (14% Daily Value)
• Total Sugars: 63g
• Protein: 16g (32% Daily Value)
• Vitamin C: 5mg (5% Daily Value)
• Calcium: 183mg (14% Daily Value)
• Iron: 5mg (29% Daily Value)
• Potassium: 480mg (10% Daily Value)