Spiced Pumpkin Cheesecake With Brown Sugar & Bourbon Cream

Name: Spiced Pumpkin Cheesecake With Brown Sugar & Bourbon Cream
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1 9-inch cake, 12-16 serving(s)
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

Submitted by I Cook Therefore I

"Posted for safekeeping. This is from America's Test Kitchen, and according to my co-worker it's not only the best pumpkin cheesecake recipe he's ever had, but also the best cheesecake period. "Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be make up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on it's own, bu the Brown Sugar and Bourbon Cream is a grand addition" Also want to note, don't let the number of steps scare you off, most of them indicate technique, not actual extra steps as is the way of America's Test Kitchen."

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Ready In:: 2hrs
Ingredients:: 24
Yields:: 1 9-inch cake
Serves:: 12-16

ingredients

Crust
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
Filling
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
Brown Sugar and Bourbon 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

directions

For the Crust:.
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
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.
Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
For the Filling:.
Bring about 4 quarts of water to a simmer in a stockpot.
Whisk the sugar, spices, and in a small bowl; set aside.
To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
Spread pumpkin on 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 towels and discard.
Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
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.
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.
Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap 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 45 seconds; scrape bowl.
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.
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.
Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
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).
Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
Cool until water is just warm, about 45 minutes.
Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
For the Cream Topping:.
In a standing mixer bowl, wisk 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, stirring once or twice during chilling to ensure that the sugar dissolves.
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.

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Reviews

Great pumpkin cheesecake with just the right amount of spice. I'm glad you posted this because the original website where this recipe came from is not always available for free.

magic8

Tweaks

Thank you so much for posting this recipe since it is no longer available for free on the ATK site. I did want to mention however that you have a typo in the recipe. For the filling, ginger was listed twice. Initially I thought that it was meant to be a combined amount of 1.5 t ginger but seemed like a lot so I used 1 t instead. After I made 2 cheesecakes with this recipe I re-watched the ATK episode this was from and saw that it should be 1 t CINNAMON and .5 t ginger. Hope this helps others avoid the error. Fortunately, the ones I made with extra ginger turned out OK, just not as good as the one with cinnamon.

Heather H.

RECIPE SUBMITTED BY

I Cook Therefore I

I've lived in Tucson for about five years now, and the experience has been great for my palate! For those of you that don't know, Tucson is a culinary Mecca; tons of amazing flavors, foods, and restaurants to investigate. The above photo is a picture of my husband and I on our wedding day. He's the light of my life, and the main reason I'm glad I moved out here to the desert because I never would have met him if I hadn't!! To top it off, he's a great eater. It doesn't matter what I make, even if he doesn't like it he tells me between bites. (haha!) He loves my obsession with the Zaar because he's been eating really well since I started with the site. We recently bought our first house which is a starter home that we are working very hard on remodeling. Anyone with free advice for newbie homeowners lemme know because it has been a whirlwind!! I am currently a full time employee at the UofA (GO WILDCATS!) and I love my job and the people that I work with. I am also a part time student seeking a Masters degree in Administration. I can't wait to be finished so that I can relax for a little while, cook, work on my house, and play with my two beautiful children who are pictured below (yes I'm aware that they are dogs, but they are OUR kids!!) The one on the left is our little blue heeler mix that we call Rumplestiltzkin (Bumpy for short) and the one on the left is the sweetest Chow Retriever Mix you'll ever meet. His name is Gaizen. The picture of the two dippy looking people on Segways is one of my husband and I in Disney World this last October. We were soooo lucky to beable to go on the segway tour it was loads of fun! The cutie patutie right beside us is my little niece Rylee who I don't get to see nearly enough since my sister live in Ohio. She's couldn't be sweeter if you spread icing on her. The picture of the cake is one that I made for my DH's 27th birthday because he loves fish tanks. Anyone that wants the ingredients and how to build it lemme know it's really easy!! My Rating System: 5 stars-RUN don't walk to your grocery store, buy the ingredients and make this! 4 stars-Great recipe and I want to try it again but would probably make changes to it 3 stars-Pretty good recipe that I liked but probably will only make occasionally I don't like to give less than three stars because everyone is different and has different taste buds. I also will not give a recipe less than four stars if I myself made changes to the recipe and then didn't like the way it turned out. If I screw a recipe up entirely (I have been known to do this especially with baked goods) I don't bother even rating it. The one thing that is really hard to say here at the Zaar is "I will definitly make this again" not because soooo many recipes that I have tried are not worthy of making again, but because there are so many more out there that I haven't tried yet! Every time I think of repeating one of my favorites I find myself on here about to look it up, and then finding something just as interesting, unique, and delicious sounding that I just have to try!! <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://farm1.static.flickr.com/222/511934835_9dc466e9a4_o.gif"> <a href="http://good-times.webshots.com/photo/2615117960101094834lSUnIG"><img src="http://inlinethumb44.webshots.com/3371/2615117960101094834S425x425Q85.jpg" alt="100_0499"></a> <a href="http://good-times.webshots.com/photo/2169702170101094834MvnIXR"><img src="http://inlinethumb33.webshots.com/4704/2169702170101094834S425x425Q85.jpg" alt="segways"></a> <a href="http://good-times.webshots.com/photo/2370200530101094834irjqOJ"><img src="http://inlinethumb48.webshots.com/2607/2370200530101094834S200x200Q85.jpg" alt="rylee"></a> <a href="http://good-times.webshots.com/photo/2499141710101094834tsCHNl"><img src="http://inlinethumb06.webshots.com/4485/2499141710101094834S425x425Q85.jpg" alt="dan's cake"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <a href="http://photobucket.com" target="_blank"><img src="http://i12.photobucket.com/albums/a209/tlonghorn/banners/BBQ2.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a>

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