Pumpkin Cheesecake

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 Original recipe from Chatelaine

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 
  • 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. Note: One of the pans I used was not a springform, and so I let the parchment come up the sides so I could use it as a handle to lift the cake up out of the pan. You could do this if you don't have a springform.
  • 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).  I used 2 cans of pumpkin for this. I didn't drain the liquid using the method here - I used a jelly bag (basically like cheesecloth or a fine fabric). I let the pumpkin liquid drip through a strainer for a while and then squeezed out the excess. There was a LOT of liquid! I included a picture. I found that after draining it, I got one cup from each can of pumpkin.
  • 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. Definitely let it chill.
  • 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.
  • I didn't have pecans so I looked up a recipe for candied walnuts. I'll include it here too. I just made a small amount of these so I improvised, but below is the full recipe. 

 Candied Spiced Walnuts from "Back in the Day Bakery Made with Love" cookbook

  • 4 cups walnuts
  • ¼ cup packed light brown sugar
  • 2 teaspoons fine sea salt
  • 1 teaspoon rubbed sage (see Tip)
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground cinnamon
  • ¼ cup olive oil
  • 1 tablespoon honey 
 
Position a rack in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment.
 
Put the nuts in a large bowl.

In a small bowl, whisk together the brown sugar, salt, sage, cayenne, and cinnamon. In a medium bowl, vigorously whisk the olive oil and honey until combined, about 1 minute.

Add the oil mixture to the nuts and toss to coat evenly. Add the sugar mixture and toss to coat evenly.

Spread the nuts out in a single layer in the prepared baking sheets. Bake for 8 minutes. Toss and stir the nuts and bake for another 4 minutes. Remove from the oven and let cool completely.

Stored in an airtight container, the nuts will keep for up to 2 weeks.


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