Serves12 to 14
- Active Time:45 min
- Start to Finish:10 1/2 hr (includes chilling)
November 1990
This pumpkin cheesecake is one of Gourmet's most-requested recipes. It's so good we guarantee an appreciative pause in dinner conversation.
For Crust
-
3/4
cup
graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)
-
1/2
cup
pecans (1 3/4 ounces), finely chopped
-
1/4
cup
packed light brown sugar
-
1/4
cup
granulated sugar
-
1/2
stick (1/4 cup) unsalted butter, melted and cooled
For Filling
-
1 1/2
cups
canned solid-pack pumpkin
-
3
large eggs
-
1/2
cup
packed light brown sugar
-
2
tablespoons
heavy cream
-
1
teaspoon
vanilla
-
1
tablespoon
bourbon liqueur or bourbon (optional)
-
1/2
cup
granulated sugar
-
1
tablespoon
cornstarch
-
1 1/2
teaspoons
cinnamon
-
1/2
teaspoon
freshly grated nutmeg
-
1/2
teaspoon
ground ginger
-
1/2
teaspoon
salt
-
3
(8 oz) packages cream cheese, at room temperature
For Topping
-
2
cups
sour cream (20 oz)
-
2
tablespoons
granulated sugar
-
1
tablespoon
bourbon liqueur or bourbon (optional)
Make crust:
-
Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
-
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust 1 hour.
Make filling and bake cheesecake:
-
Put oven rack in middle position and preheat oven to 350°F.
-
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
-
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
-
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)
Make Topping:
-
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
-
Cool cheesecake completely in pan on rack, about 3 hours.
-
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.
Cook's Note: Baked cheesecake can be chilled, covered, up to 2 days.