1 Make graham cracker pecan crust: Pulse pecans, flour, brown sugar, and graham cracker crumbs in a meals processor. Add butter and egg yolk. Pulse till combination is homogenous. Press into backside of 9” springform pan and bake for 10 minutes at 375°F. Take away from oven and let cool.
2 Drain or pressure any liquid from pumpkin purée. Take pumpkin purée and place on a number of layers of paper towels. Cowl with a number of layers of paper towels and use your palms to softly squeeze out liquid from the purée.
Word that you’ll in all probability undergo a variety of paper towels (can use tea towels too). Two 15-ounce cans of puréed pumpkin ought to yield a bit greater than 2 cups of purée, with the surplus moisture eliminated. You need precisely 2 cups of the purée.
three Combine spices with pumpkin purée, bourbon, eggs: Whisk collectively the flour, cinnamon, floor ginger, grated nutmeg, and allspice in a medium bowl. With a picket spoon (no want for a mixer for this step), combine within the salt, pumpkin purée, vanilla, and bourbon. Beat within the eggs, one by one.
four Combine cream cheese with brown sugar, add pumpkin combination: In a big bowl, (helps to make use of a mixer for this step) mix the cream cheese and the brown sugar till absolutely creamed and clean (no lumps). Step by step add the pumpkin combination till absolutely integrated. Deliver a kettle of water to a boil.
5 Line pan with three layers of thick foil: Place crust-baked springform pan in the course of three layers of huge sheets of heavy obligation aluminum foil (to assist forestall water-bath moisture from leaking into the pan). Fold the aluminum foil up the edges of the pan and trim. (You too can use a turkey roasting bag as a substitute of the foil to maintain the water out.)
6 Pour filling into pan: Place the aluminum wrapped pan in a big roasting pan (giant sufficient so that there’s room on all sides). Pour the pumpkin cream cheese combination into the springform pan.
7 Pour scorching water into roasting pan to create water tub: Place the roasting pan containing the springform pan in a 325°F oven on the center rack. Pour boiling water into the pan in order that it comes midway up the aspect of the springform pan.
eight Prepare dinner for 1 1/2 hours. Flip off the oven warmth and prop the oven door open. Let the cheesecake sit within the oven, cooling for one more hour. Then take away from oven and let come to room temperature. As soon as it has cooled down, chill for a number of hours within the fridge, ideally in a single day.
9 When able to serve, gently take away the cake from the springform pan.
To do that nicely, I like to recommend a tip by Dorie Greenspan in her ebook Baking: From My Dwelling to Yours. To assist be certain that the cake would not follow the springform aspect as you unlock it, first run a blunt knife across the cake after which heat the edges of the pan with a hair dryer. Then rigorously unlock the springform and carry off the edges.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.