Pumpkin Cheesecake Recipe

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Ingredients:

Serving

3/4 cup graham cracker crumbs
1/2 cup finely chopped toasted pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tbsp unsalted butter, melted and cooled
1 1/2 cups pumpkin puree (fresh or solid pack )
3 large eggs
1 1/2 tsp cinnamon
1/2 tsp fresh grated nutmeg
1/2 tsp ground ginger
1/2 tsp kosher salt
1/2 cup firmly packed light brown sugar
3 (8 oz) packages cream cheese, room temperature
1/2 cup granulated sugar
2 tbsp heavy cream
1 tbsp cornstarch
1 tsp vanilla
3 tbsp bourbon

Directions:

CRUST: Mix all the ingredients together and press into the bottom of a 10 springform pan.
Chill.
FILLING: Heat the oven to 325 degrees.
Whisk together the pumpkin, eggs, spices, brown sugar.
In the bowl of your mixer with the paddle attachment, cream the cream cheese together with the granulated sugar on low speed, scraping down the bowl occasionally.
On low speed this may take about 5 minutes, but please don't be tempted to turn the speed up higher.
We want to incorporate as little air as possible into the filling.
When the mixture is ready, mix in the cream, the cornstarch, vanilla, and bourbon just until incorporated, then add the pumpkin mixture.
You will have to scrape down the bowl at least twice to make sure everything is evenly mixed.
Pour into the crust.
Wrap a piece of foil around the bottom of the pan and up the sides.
Place into a roasting pan large enough to hold it comfortably.
Put the pan in the oven, then pour boiling water all around until it comes 1/2-way up the sides of the springform pan.
Bake the cheesecake until done- it will be set on the edges but will still be a bit jiggly in the center.
It will finish setting up outside of the oven.
This baking will probably take 1 and 15 minutes, maybe an hour and a half.
Remove the cake from the water bath and let cool on the counter.
The refrigerate overnight.
Garnish with unsweetened whipped cream, and some chocolate shavings, or candied pecans.
Note: this cake can be baked, wrapped tightly in double layer of plastic, and frozen for up to a month.
Thaw in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	313.84 Kcal (1314 kJ)
Calories from fat	152.41 Kcal
		% Daily Value*
Total Fat	16.93g	26%
Cholesterol	67.9mg	23%
Sodium	196.27mg	8%
Potassium	93.06mg	2%
Total Carbs	37.83g	13%
Sugars	29.19g	117%
Dietary Fiber	1.53g	6%
Protein	3.89g	8%
Vitamin C	0.4mg	1%
Iron	1mg	6%
Calcium	41.2mg	4%

Amount Per 100 g
Calories	278.44 Kcal (1166 kJ)
Calories from fat	135.21 Kcal
		% Daily Value*
Total Fat	15.02g	26%
Cholesterol	60.24mg	23%
Sodium	174.13mg	8%
Potassium	82.56mg	2%
Total Carbs	33.57g	13%
Sugars	25.89g	117%
Dietary Fiber	1.36g	6%
Protein	3.45g	8%
Vitamin C	0.4mg	1%
Iron	0.9mg	6%
Calcium	36.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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