Pumpkin Cheesecake With Bourbon Whipped Cream
239
- Prep Time35 mins
- Total Time2 hrs
- Makes16 servings
Photo, Erik Putz.
It's not Thanksgiving without this delicious pumpkin cheesecake. One of the many reasons it's an editor favourite is the fact that it can be made ahead of time: Chilling overnight helps create a dense, firm consistency.
Ingredients
2 cups graham-cracker crumbs
1/3 cup butter, softened
2 3/4 cups canned pumpkin purée
3 250-g pkg cream cheese, softened
1 2/3 cups granulated sugar
4 tsp all-purpose flour
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground allspice or cloves
2 tsp vanilla
1/4 tsp salt
4 eggs
1/2 cup 35% cream
Bourbon Whipped Cream
1 cup 35% cream
2 tbsp icing sugar
1 tbsp bourbon
Instructions
PREHEAT oven to 325F. Insert the base of a 9-in. springform pan, lip-side down. Lightly spray with oil, then line bottom with parchment.
STIR graham crumbs and butter in a medium bowl until moist. Press firmly over bottom of prepared pan. Bake until golden brown, 20 min. Let cool.
WRAP outside of pan with a large square of heavy-duty foil, wrapping all the way up the side of the pan. Repeat with a second piece of foil. Place in a roasting pan.
PLACE 3 layers of paper towel on a baking sheet. Spread pumpkin, then top with 3 more layers of paper towel, pressing down to absorb liquid. Discard top paper towels, then repeat with 3 more layers. Transfer purée to a bowl (it should measure 2 cups).
BOIL a kettle of water. Beat cream cheese and granulated sugar in a large bowl, using an electric mixer on medium, until smooth. Beat in pumpkin, flour, spices, vanilla and salt, scraping sides with a spatula. Beat in eggs, 1 at a time, just until combined. Add 1/2 cup cream and beat until smooth. Pour cheese mixture over crust. Pour enough boiling water into roasting pan to come almost halfway up side of prepared pan.
BAKE until filling is almost set when springform pan is jiggled, about 1 hr 25 min. Remove from oven and run a hot paring knife around inside of pan to help prevent cracking. Let stand until water cools, about 30 min. Remove pan from water and discard foil. Cool completely, about 1 hr 30 min. Cover with plastic wrap and refrigerate until chilled, at least 6 hr or overnight.
BOURBON Whipped Cream: Beat 1 cup cream with icing sugar and bourbon in a medium bowl with an electric mixer on medium-high until soft peaks form, about 5 min. Serve cheesecake with whipped cream and candied pecans.
Kitchen tip
Use extra-large, heavy-duty foil so that it comes all the way up to the top edge of the pan, to prevent water from seeping in.
Nutrition (per serving)
Calories 435, Protein 6g, Carbohydrates 37g, Fat 30g, Fibre 2g, Sodium 304mg.
Excellent source of vitamin A.