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Grandma's Pumpkin Cheesecake

By: Two Old Crabs for RecipeLion

A cheesecake recipe so good, so satisfying, it's truly a treasure.Topped with whipped cream, vanilla (or pumpkin!) ice cream or served alone, Grandma's Pumpkin Cheesecake will be a favorite among your guests. Holidays call for cake recipes and this year, bake one that will be remembered. Creamy, delicious and full of flavor, you don't want to miss this one.

Notes


Ingredients

  • FOR THE CRUST:
  • 1 cup chopped pecans
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 cup graham cracker crumbs (approx. 4 whole crackers)
  • 2 tablespoon softened butter
  • 1 egg yolk
  • __BLANK__
  • FOR THE FILLING:
  • 4 package (8-ounces each) cream cheese, softened
  • 2 cup dark brown sugar
  • 5 eggs
  • 3 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 2 tablespoon vanilla
  • 2 cup pumpkin puree
  • 2 tablespoon bourbon or whiskey

Instructions

  1. Preheat oven to 375 degrees F.

  2. In food processor, pulse pecans, flour, sugar & graham cracker crumbs just until mixed.

  3. Add butter and egg yolk. Pulse until mixture is homogenous.

  4. Press into bottom of prepared 9-inch spring form pan.

  5. Bake at 375 degrees F for 10 minutes. Remove from oven & cool.

  6. Bring a kettle of water to a boil.

  7. Whisk flour, cinnamon, salt & pumpkin pie spice together. Add pumpkin, vanilla & bourbon and stir.

  8. Beat in the eggs and stir until well incorporated.

  9. In a large bowl, combine the cream cheese & brown sugar until completely creamy with no lumps. Gradually add the pumpkin mixture and stir until fully incorporated.

  10. Pour pumpkin into springform pan.

  11. Cover bottom of springform pan with two large sheets of aluminum foil to prevent water from getting into bottom of pan.

  12. Place pan in a large roasting pan. Place roasting pan in oven on the middle rack. CAREFULLY pour boiling water into the pan so it comes halfway up the outside foil on the springform pan.

  13. Cook for 1 1/2 hours.

  14. Turn off the oven & prop the door open, leaving the cheesecake in the oven for another hour.

  15. Remove from oven & let come to room temperature. Chill for several hours (preferably overnight) before cutting.

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