1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
2 15-ounce cans pumpkin puree
3 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 tablespoons bourbon or other whiskey
5 large eggs
4 8-ounce packages cream cheese, room temperature
2 cups brown sugar
Pulse pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous. Press into bottom of 9” springform pan and bake for 10 minutes at 375 degrees F. Remove from oven and let cool. Drain or strain any liquid from pumpkin purée. Take pumpkin purée and place on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out liquid from the purée.
Note that you will probably go through a lot of paper towels . Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée, with the excess moisture removed. You want exactly 2 cups of the purée.
Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon , mix in the salt, pumpkin purée, vanilla, and bourbon. Beat in the eggs, one at a time.
In a large bowl, combine the cream cheese and the brown sugar until fully creamed and smooth . Gradually add the pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.
Place crust-baked springform pan in the middle of three layers of large sheets of heavy duty aluminum foil . Fold the aluminum foil up the sides of the pan and trim. . Pour the pumpkin cream cheese mixture into the springform pan.
Place the roasting pan containing the springform pan in a 325 degrees F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan. Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour. Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight. ready to serve, gently remove the cake from the springform pan.
From My Home to Yours. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides. Serve cheesecake with caramel sauce, candied pecans, and whipped cream.