Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust

Instructions

for the crust

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse 85 grams graham crackers (5 whole crackers), broken into large pieces; 37 grams (3 tablespoons) sugar; 57 grams pecans, chopped (½ cup); ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; and ¼ teaspoon ground cloves in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle 57 grams (4 tablespoons) melted unsalted butter over, and mix with silicone spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

for the filling

Bring about 4 quarts water to simmer in stockpot. Whisk 265 grams (1⅓ cups) sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, and ½ teaspoon table salt together in small bowl; set aside. To dry pumpkin: Line baking sheet with triple layer of paper towels. Spread 1 can pumpkin (15 ounces/425 grams) on paper towels in roughly even layer. 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. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.
In stand mixer fitted with paddle, beat 1½ pounds (680 grams) cream cheese, cut into 1-inch chunks, room temperature, at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with silicone spatula. 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. Add pumpkin and 1 teaspoon vanilla and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 large room temperature eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 large room temperature eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add 231 grams (1 cup) heavy cream and 60 grams (¼ cup) bourbon and beat at low speed until combined, about 45 seconds. Using silicone spatula, scrape bottom and sides of bowl and give final stir by hand.
Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1½ hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
1. 6.Enjoy!
   

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