I remember how excited I was to finally have a springform pan. I could make cheesecakes galore! However, with being on a diet lately, I had no excuse to make one, until now. Work had a Thanksgiving potluck, and I thought, perfect excuse to make a PUMPKIN cheesecake. I have had my eye on this pumpkin cheesecake recipe that I found on The Way the Cookie Crumbles, and it did not disappoint. I was still getting compliments on the cheesecake a couple of days later!
I topped it with the caramel I made earlier that was a little too soft to be candy, and it ended up being a little too hard to be a topping too. It made a bit of a mess for people trying to slice up cheesecake, but oh well! :)
- 5 ounces graham crackers (9 whole crackers), broken into large pieces
- 3 tablespoons granulated sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 6 tablespoons unsalted butter, melted
- 1½ cups canned solid-pack pumpkin
- 3 large eggs
- ½ cup (3.5 ounces) packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tablespoon bourbon liqueur or bourbon (optional)
- ½ cup (3.5 ounces) granulated sugar
- 1 tablespoon cornstarch
- 1½ teaspoons cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 (8-ounce) packages cream cheese, at room temperature
- Adjust oven rack to lower-middle position and heat oven to 350F. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, 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 12 minutes. Cool on wire rack while making filling.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. In a medium bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add granulated sugar mixture to cream cheese and beat for another 2 minutes. In a medium bowl (or the same one), whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) until combined. Beat at medium speed until combined, about 2 minutes.
- Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set and measures 140 to 150 degrees on an instant-read thermometer, 50 to 60 minutes.
- Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove sides of pan and bring to room temperature before serving.