A few weeks ago, my brother came home from college for his spring break with a couple of friends, and I realized it would be the perfect occasion for the ultimate indulgence: cheesecake. To add a bit of fun, my mom and I decided on Pumpkin Cheesecake because canned pumpkin is always in season.
To make it, I used the delicious "Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust recipe" from Cook's Illustrated. To make the cheesecake a little less "bourraga" (as my family says,) I removed a stick (8oz) of cream cheese from the filling. To compensate for the loss tanginess, I replaced the heavy cream with sour cream. I am glad I did because even this reduced filling barely fit in my 9in springform pan.
And yes, I did dry the pumpkin with paper towels as specified in the recipe. I have never tried this cheesecake without drying the pumpkin, and I don't want to risk spending all the effort of making cheesecake only to get a soggy filling.
I completely omitted the bourbon, but you are welcome to include it.
Here is the Recipe:
Cook's Illustrated's "Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust""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 made 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."
- 3 ounces graham crackers (5 whole crackers), broken into large pieces
- 3 tablespoons granulated sugar
- 2 ounces pecans ,chopped (about 1/2 cup)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 tablespoons unsalted butter , melted
- 1 1/3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon table salt
- 1 can pumpkin (15 ounces)
- 1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes [I used 1 lb]
- 1 teaspoon vanilla extract
- 5 large eggs , left at room temperature, about 30 minutes
- 1 cup heavy cream [I used 1 cup sour cream]
- 1/4 cup bourbon [I did not include bourbon]
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, nuts, sugar, and spices 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. Using 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 wire rack while making filling.
2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
3. In standing mixer [You could easily use and hand-held electric beater] fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin and vanilla 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 45 seconds; scrape bowl. Add heavy cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
4. 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 [The filling was almost too much to fit, but it turned out well] 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, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on 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.
5. TO SERVE: 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 [Personally, I like cold cheesecake], then cut into wedges and serve.