Spiced Pumpkin Cheesecake With Brown Sugar Bourbon Cream Recipe

How to Make Spiced Pumpkin Cheesecake With Brown Sugar Bourbon Cream

1. **Crust:**
2. Preheat oven to 325°F (160°C). Adjust oven rack to lower-middle position.
3. Spray a 9-inch springform pan with non-stick cooking spray.
4. In a food processor, pulse 1 ½ cups gingersnap cookies (or graham crackers), ¼ cup granulated sugar, and ½ teaspoon ground cinnamon until finely ground (about 15, 2-second pulses).
5. Transfer crumbs to a medium bowl. Drizzle with 6 tablespoons (3 ounces) melted unsalted butter and mix with a rubber spatula until evenly moistened.
6. Press crumb mixture into the bottom of the prepared pan using your fingers and the bottom of a flat-bottomed ramekin or glass to create an even layer.
7. Bake for 15 minutes, or until fragrant and lightly browned around the edges.
8. Let cool completely on a wire rack while preparing the filling.
9. **Filling:**
10. Bring about 4 quarts of water to a simmer in a large stockpot.
11. In a small bowl, whisk together ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
12. Set aside.
13. Line a baking sheet with three layers of paper towels. Spread 1 (15-ounce) can pumpkin puree evenly over paper towels.
14. Cover with three more layers of paper towels; press firmly to absorb excess moisture.
15. Fold the pumpkin in half, discarding the top layer of paper towels. Repeat until most of the moisture is gone.
16. In a stand mixer fitted with a paddle attachment, beat 3 (8-ounce) packages cream cheese at medium speed until softened (about 1 minute).
17. Scrape down the bowl. Add about one-third of the spice-sugar mixture and beat at medium-low speed until combined (about 1 minute).
18. Add the remaining sugar mixture in two additions, scraping down the bowl after each addition.
19. Add the dried pumpkin puree, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice. Beat at medium speed until combined (about 45 seconds).
20. Add 3 large eggs one at a time, beating at medium-low speed after each addition until just combined (about 1 minute total).
21. Add the remaining 2 large eggs, beating until just combined (about 45 seconds).
22. Add 1 cup heavy cream and beat at low speed until combined (about 45 seconds).
23. Scrape the bowl to ensure everything is thoroughly incorporated.
24. Wrap the bottom and sides of the springform pan with double-layered heavy-duty foil.
25. Place the wrapped springform pan in a larger roasting pan.
26. Pour the filling into the prepared crust. Smooth the top.
27. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
28. Bake for 1 ½ hours, or until the center is slightly wobbly when the pan is gently shaken and an instant-read thermometer inserted into the center registers 145-150°F (63-66°C). (Check at 1 hour and 15 minutes; it may bake faster or slower).
29. Carefully remove the cheesecake from the water bath and use a paring knife to loosen it from the sides of the pan.
30. Cool until the water is just warm (about 45 minutes).
31. Remove the foil and set the cheesecake on a wire rack to cool completely (about 3 hours).
32. Refrigerate for at least 4 hours, or up to 3 days.
33. **Brown Sugar Bourbon Cream:**
34. In a stand mixer bowl, whisk together 1 cup heavy cream, ½ cup sour cream, ½ cup packed light brown sugar, and a pinch of salt until combined.
35. Cover and refrigerate for at least 4 hours, or up to 24 hours, stirring once or twice to dissolve the sugar.
36. When ready to serve, add 2 tablespoons bourbon to the cream mixture. Beat with the whisk attachment at medium speed until small bubbles form (about 40 seconds).
37. Increase speed to high and beat until fluffy and doubled in volume (about 1 minute).
38. Spoon the cream over individual slices of cheesecake before serving.