Pumpkin Bourbon Cheesecake With Graham Pecan Crust Creme Rezept

Zubereitung von Pumpkin Bourbon Cheesecake With Graham Pecan Crust Creme

1. **Crust:** Preheat oven to 325°F (160°C). Adjust oven rack to lower-middle position.
2. Spray a 9-inch springform pan with nonstick cooking spray.
3. In a food processor, pulse 1 ½ cups graham cracker crumbs, ½ cup pecan halves, ¼ cup granulated sugar, and ¼ teaspoon ground cinnamon until finely ground (about 15, 2-second pulses).
4. Transfer crumbs to a medium bowl. Drizzle with 6 tablespoons (3 ounces) melted unsalted butter and mix until evenly moistened.
5. Press crumb mixture into the prepared springform pan, creating an even layer. Use a flat-bottomed ramekin or glass to ensure even compression.
6. Bake for 15 minutes, or until fragrant and lightly browned around the edges. Cool completely on a wire rack.
7. **Filling:** While the crust cools, bring about 4 quarts of water to a simmer in a large stockpot for the water bath.
8. In a small bowl, whisk together ½ cup granulated sugar, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt. Set aside.
9. **Dry the pumpkin:** Line a baking sheet with triple layers of paper towels. Spread 1 ½ cups pumpkin puree in an even layer. Top with another triple layer of paper towels and press firmly to absorb excess moisture. Peel back and discard top towels, fold pumpkin in half, and repeat the process until the pumpkin is significantly drier (Do not leave overnight).
10. In a stand mixer fitted with a flat beater, beat 3 (8-ounce) packages cream cheese at medium speed until smooth and softened (about 1 minute).
11. Scrape down the sides of the bowl.
12. Gradually add the sugar mixture to the cream cheese, beating at medium-low speed until combined after each addition.
13. Add the dried pumpkin puree and 1 teaspoon vanilla extract. Beat at medium speed until combined (about 45 seconds).
14. Scrape down the bowl.
15. Add 3 large eggs one at a time, beating at medium-low speed until incorporated after each addition.
16. Scrape down the bowl.
17. Add the remaining 2 large eggs and beat at medium-low speed until incorporated.
18. Scrape the bowl.
19. Add 1 cup heavy cream and ¼ cup bourbon. Beat at low speed until combined (about 45 seconds).
20. Scrape down the bowl and give a final stir by hand.
21. Wrap the bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil.
22. Place the wrapped springform pan in a large roasting pan.
23. Pour the filling into the prepared crust and smooth the top.
24. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
25. Bake for 1 ½ hours, or until the center is slightly wobbly and registers 145-150°F (63-66°C) on an instant-read thermometer.
26. Remove from oven and let cool in the water bath for 45 minutes.
27. Remove the springform pan from the water bath, discard the foil, and let cool completely on a wire rack (at least 3 hours).
28. Refrigerate for at least 4 hours, or up to 3 days.
29. **Brown Sugar Bourbon Cream (Optional):** In a bowl, whisk together 1 cup heavy cream, ½ cup sour cream, ¼ cup packed light brown sugar, and a pinch of salt. Cover and refrigerate for at least 4 hours (stirring occasionally). Before serving, add 2 tablespoons bourbon and beat with a whisk attachment on medium speed until fluffy (about 1 minute).
30. **To Serve:** Loosen the cheesecake from the pan with a thin metal spatula. Slide onto a serving platter. Let stand at room temperature for 30 minutes before slicing. Top with brown sugar bourbon cream (if desired).