Ingredients

The following ingredients have 13 Servings
  • 1 1/2 cups (180g) Graham cracker crumbs
  • 4 tablespoons (60g) melted butter
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • Three 8-ounce (680g) packages cream cheese (at room temperature)
  • 1 1/4 cups (250g) sugar
  • grated zest one lemon (preferably unsprayed)
  • 4 large eggs (at room temperature)
  • One 15-ounce (425g) canned pumpkin puree
  • 1/2 cup (125g) sour cream or whole-milk plain yogurt
  • 1 tablespoon cornstarch (or 2 tablespoons flour)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon dried ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of salt
  • 3/4 cup (105g) packed light or dark brown sugar
  • 1/2 cup (125ml) heavy cream
  • 6 tablespoons (85g) unsalted butter
  • 1/4 cup (60ml) maple syrup
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup (60ml) bourbon
  • 1 1/2 cups (160g) pecans (toasted and coarsely chopped)
  • 1/2 teaspoon vanilla extract

Instruction

  • To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake.
  • Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC).
  • To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt.
  • Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan.
  • Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.
  • Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla.