Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust

Name: Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust
Yield: Serves 12 to 16 (Makes one 9-inch cake)
Ingredients: 3 ounces (85 grams), graham crackers (5 whole crackers), broken into large pieces; 3 tablespoons, granulated sugar; 2 ounces (57 grams), pecans, chopped (about 1/2 cup); 1/2 teaspoon, ground ginger; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, ground cloves; 4 tablespoons, unsalted butter, melted; 1 1/3 cups (9 1/3 ounces/265 grams), granulated sugar; 1 teaspoon, ground cinnamon; 1/2 teaspoon, ground ginger; 1/4 teaspoon, ground cloves; 1/4 teaspoon, ground nutmeg; 1/4 teaspoon, allspice; 1/2 teaspoon, table salt; 1 can, pumpkin (15 ounces/425 grams); 1 1/2 pounds (680 grams), cream cheese, cut into 1-inch chunks and left to soften at room temperature, about 30 minutes; 1 teaspoon, vanilla extract; 5 , large eggs, left at room temperature, about 30 minutes; 1 cup, heavy cream; 1/4 cup, bourbon

Desserts or Baked Goods
Cheese
Make Ahead
Cakes
Holiday
Thanksgiving

Appears in Cook's Illustrated November/December 2003

Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calories--we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety.

SERVES 12 to 16 (Makes one 9-inch cake)

TIME 3 hours, plus 3¾ hours cooling, 4 hours chilling, and 30 minutes standing

Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust

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