Ultimate Pumpkin Cheesecake Recipe

Ingredients

• 2 cups gingersnap cookie crumbs
• 0.5 cup brown sugar
• 3 tablespoons all-purpose flour
• 0.25 cup butter, melted
• 1 egg yolk
• canola oil cooking spray
• 4 (8 ounce) packages cream cheese at room temperature
• 1 cup packed brown sugar
• 0.5 cup white sugar
• 2 (15 ounce) cans pure pumpkin puree
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon freshly grated nutmeg
• 0.25 teaspoon ground allspice
• 0.25 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon bourbon whiskey
• 0.25 cup all-purpose flour
• 4 large eggs
• 2 large egg yolks

Instructions

1. Combine gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter in a bowl until the mixture resembles sand. Mix in 1 egg yolk until fully combined, ensuring the crust mixture holds its shape when pressed.
2. Position a rack in the center of the oven. Preheat the oven to 325 degrees F (165 degrees C).
3. Coat a 10-inch springform pan with cooking spray. Spread the crumb mixture into the pan, pressing firmly to create a crust that extends about 1 inch up the sides. Place the pan on a large sheet of aluminum foil, bringing the foil up the sides to create a water-tight barrier. Then, place the foil-wrapped springform pan into a larger roasting pan.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, 1 cup brown sugar, and white sugar. Mix on low speed until smooth, about 1 minute. Increase the speed to high and continue mixing until the mixture is light and fluffy, approximately 3 more minutes.
5. In a separate large mixing bowl, combine pumpkin puree, cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey. Whisk in 1/4 cup flour, then add the eggs and yolks. Gradually whisk the cream cheese mixture into the pumpkin mixture until the filling is smooth and lump-free. Pour the filling into the prepared crust, using a spatula to gently jiggle the filling to release any trapped air bubbles.
6. Carefully place the cheesecake-filled springform pan inside the roasting pan onto the center rack of the preheated oven. Fill the roasting pan with very hot water until it reaches halfway up the sides of the springform pan.
7. Bake until an instant-read thermometer inserted into the center of the filling reaches 155 to 160 degrees F (70 degrees C), approximately 1 hour and 45 minutes. Check the temperature after 1 1/2 hours. The center of the filling will still be slightly jiggly.
8. Turn off the oven and crack the door open to release the hot air. Use a thin knife to loosen the cheesecake from the inside edge of the pan to prevent cracking. Close the oven door, leaving a small opening (about 1 inch) to release any remaining heat. Allow the cheesecake to cool in the warm oven for 1 hour to finish setting. Remove the cheesecake from the water bath and let it cool to room temperature on a counter for 2 to 3 more hours. Cover with aluminum foil and refrigerate for at least 3 hours, or preferably overnight, to thoroughly chill.
9. Before removing the pan, use a folded paper towel to gently absorb any moisture that may have formed on top of the cheesecake. Then, carefully release the sides of the springform pan and lift it away from the cheesecake.

Nutrition

• Calories: 893 kcal
• Fat Content: 54 g
• Fiber Content: 4 g
• Sugar Content: 63 g
• Sodium Content: 861 mg
• Protein Content: 16 g
• Cholesterol Content: 308 mg
• Carbohydrate Content: 88 g
• Saturated Fat Content: 31 g
• Unsaturated Fat Content: 0 g