Pumpkin Cheesecake

Just a good solid, pumpkin cheesecake.


The cheesecake pictured was the first ever cheesecake I made and definitely not up to my standard, so please keep that in mind when judging it.  I made it 2 more times afterwards and improved it with each attempt.

The original CI recipe I used created a more custardy cheesecake, something in between cheesecake and pumpkin pie.  I wasn't crazy about it only because when I want cheesecake, I want something dense and almost chewy.  If I wanted pumpkin pie, I would make pumpkin pie.

The first time I made this I used a water bath and it basically seeped into the crust within seconds.  I thought to myself, really? all that work destroyed in seconds? I baked it off anyway and other than a soggy crust, it came out well.

After much research, I literally could not find one secure technique in ensuring no water gets inside the springform pan other than, use more foil or secure it more tightly.  Hell fucking no.  I saw a lot of comments saying that a water bath wasn't necessary, and to just bake it at a slightly lower temperature, so that's what I did and it came out perfectly fine with no cracks.


ingredients:

Crust
1.  3 ounces graham crackers (5 whole crackers), broken into large pieces
2.  3 TBL granulated sugar
3.  2 ounces pecans, chopped (about 1/2 cup)
4.  1/2 tsp ground ginger
5.  1/2 tsp ground cinnamon
6.  1/4 tsp ground cloves
7.  1 tsp freshly grated ginger
8.  1/8 tsp salt

9.  4 TBL unsalted butter, melted

Filling
10.  1 cup + 1 TBL granulated sugar
11.  1 tsp ground cinnamon
12.  1 tsp freshly grated ginger
13.  1/4 tsp ground cloves
14.  1/4 tsp ground nutmeg
15.  1/4 tsp ground allspice
16.  1/2 tsp table salt
17.  1 can pumpkin (15 ounces)
18.  1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature for 1 hour
19.  1 teaspoon vanilla extract
20.  5 extra large eggs, left at room temperature for 1 hour
21.  1/4 cup sour cream
22.  3 TBL borbon

23.  9" springform pan
24.  Food processor
25.  Stand mixer with flat beater attachment


recipe:
1.  Take out eggs and cream cheese from the refrigerator and allow to rest at room temperature for 1 hour.
note: - This step is not optional.  Every time I made this, I had problems with the cream cheese not dissolving fully and being slightly fragmented and suspended in the filling because it was too cold and wouldn't dissolve.
2.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
3.  Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray.
4.  Pulse all ingredients for the crust (not the butter) in a food processor until evenly and finely ground, about fifteen 2-second pulses.
5.  Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
6.  Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer.  Press and smooth crumbs into edges and slightly up sides of the pan.  Bake until fragrant and browned about the edges, about 10 minutes.  Cool on wire rack while making filling.
7.  Increase oven temperature to 500 degrees.
8.  To dry pumpkin, line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer.
9.  Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard.
10.  Repeat step 9 one more time.
11.  In stand mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute.  Scrape beater and bottom and sides of bowl well with rubber spatula.
12.  Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute.  Scrape bowl and add remaining sugar in two additions, scraping bowl after each addition.
13.  Add pumpkin and vanilla and beat at medium speed until combined, about 45 seconds.  Scrape down bowl.
14.  Add 3 eggs and beat at medium-low until incorporated, about 1 minute.  Scrape down bowl.
15.  Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds.  Scrape bowl.
16.  Add sour cream and bourbon and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
note: - It's important to really aggressively scrape down the bottom and sides of the bowl after each step, as cream cheese will stick and cling to it and remain unincorporated.
17.  Pour filling into springform pan and smooth surface.  If you see any white cream cheese that was undissolved in the bowl, don't scrape that into the pan as it will just remain undissolved and not look very good.
18.  Place pan into oven on the lower-middle rack, then immediately turn the heat down to 275 degrees.  Bake for 50 minutes.
19.  After 50 minutes, quickly open the oven door and slightly shake the pan.  You are looking for the outside 2/3 of the filling to be firm, with the center 1/3 to jiggle slightly.  Continue baking, checking every 5 minutes, until done.
note: - I don't use thermometers to check the doneness of custards because the hole it creates usually causes large cracks on the surface.
20.  Take out of oven and let cool on wire rack for 5 minutes.  After 5 minutes of cooling, use a pairing knife, in a SAWING MOTION, to release the outside of the cake from the pan.
note: - Do not just push the knife, as this can break the cake.
21.  Allow the cheesecake to rest at ROOM TEMPERATURE for at least 2 hours before transferring it to the refrigerator.
note: - You want the filling to cool as slowly as possible.  Cooling it too quickly will actually promote cracking.
22.  After it has cooled at room temperature for 2 hours, cover it tightly with plastic wrap and transfer it to the refrigerator for 1 hour.
23.  After 1 hour in the refrigerator, discard the plastic wrap and cover it with fresh plastic wrap as condensation will have formed on it and we don't want water dripping back on top of the filling.
note: - If you cover the cheesecake with plastic wrap and put it in the fridge while still very warm, A LOT of water will condense onto the plastic.  Be wary of this and make sure to replace the plastic wrap whenever a lot of water condenses onto it.
24.  Refrigerate for a minimum of 8 hours before serving.
25.  When serving, carefully unlock and release the springform ring.  Slice into wedges and serve.
note: - When putting leftovers back into the refrigerator, simply re-apply the springform ring, lock it, then put plastic wrap over it.