Ingredients
- 150 g graham crackers, broken into large pieces
- 40 g granulated sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 85 g unsalted butter, melted
- 270 g granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon table salt
- 425 g pumpkin purée (1 15 oz can)
- 680 g cream cheese, cut into 1-inch chunks and left to soften at room temperate, about 30 minutes
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 5 large eggs. left at room temperature
- 240 ml heavy cream
Instructions
To make the Crust:
Adjust the oven rack to the lower-middle position and heat the oven to 325°F (165°C). Lightly coat the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
In a food processor, pulse the graham crackers, sugar, and spices until evenly and finely ground, about 15 short pulses. Transfer the crumbs to a medium bowl, drizzle the melted butter over the mixture, and stir with a rubber spatula until evenly moistened.
Pour the crumbs into the prepared springform pan. Using your hand, spread them into an even layer. Press the crumbs firmly and evenly into the bottom of the pan using the flat bottom of a ramekin or drinking glass. Use a spoon to press and smooth the edges where the crust meets the side of the pan.
Bake the crust until fragrant and lightly browned around the edges, about 15 minutes. Let cool on a wire rack while you prepare the filling.
To make the Filling:
Bring about 4 liters of water to a simmer in a stockpot.
In a small bowl, whisk together the sugar, spices, and salt; set aside.
To dry the pumpkin purée: Line a baking sheet with a triple layer of paper towels. Spread the pumpkin evenly over the towels. Cover with another triple layer of paper towels and press firmly until they become saturated. Replace the towels and repeat as needed until very little moisture remains.
In a stand mixer fitted with the flat beater, beat the cream cheese on medium speed until it breaks up and softens, about 1 minute. Scrape down the beater, bowl sides, and bottom with a rubber spatula.
Add about one-third of the sugar mixture and beat on medium-low until combined, about 1 minute. Scrape down the bowl. Add the remaining sugar in two additions, scraping the bowl after each one.
Add the pumpkin purée, vanilla, and lemon juice and beat on medium speed until fully incorporated, about 45 seconds. Scrape down the bowl.
Add 3 of the eggs and beat on medium-low until incorporated, about 1 minute. Scrape down the bowl. Add the remaining 2 eggs and beat for another 45 seconds, then scrape again.
Add the heavy cream and mix on low speed until combined, about 45 seconds. Scrape the bottom and sides of the bowl, then give the batter a final stir by hand to ensure everything is fully blended.
Set the springform pan with the baked crust into an 18-inch square double layer of heavy-duty foil, wrapping the foil tightly around the bottom and up the sides to prevent water from seeping in. Place the wrapped springform pan into a large roasting pan.
Pour the filling into the springform pan and smooth the surface. Place the roasting pan in the oven, then carefully pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan.
Bake until the center is slightly wobbly when gently shaken and an instant-read thermometer inserted into the center registers 145–150°F, about 1 1/2 hours (depending on you oven, start checking at 1 1/4 hours).
Transfer the roasting pan to a wire rack. Run a paring knife around the edge of the cheesecake to loosen it from the sides of the pan. Let cool in the water bath until just warm, about 45 minutes.
Remove the springform pan from the water bath, discard the foil, and place the cheesecake directly on a wire rack. Cool until barely warm, about 3 hours.
Bourbon Whipped Cream
- 240 ml heavy whipping cream (cold)
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp bourbon
Chill the bowl and beaters ahead of time.
Combine all ingredients in the chilled bowl and whip until soft peaks form.
Use immediately or store chilled up to 1–2 hours for best texture.