Makes 1 11-inch pie | BY MELISSA WILD
- 1 cup pecans
- 1/2 cup ap flour
- 1/2 cup brown sugar
- 1/2 cup graham cracker crumbs
- 2 tablespoon softened butter
- 1 egg yolk
Pulse dry ingredients in food processor. Add butter and egg yolk. Pulse until mixed Press into bottom of 9-inch spring form pan.
- 32 oz cream cheese atroom temp
- 2 cups (1 pound brown sugar)
- 5 large eggs
- 3 tablespoon all-purpose Â flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 2 tablespoon vanilla
- 2 15-ounce cans pumpkin puree (2 cups after liquid squeezed out)
- 2 tablespoons bourbon
Preheat oven to 325 F. Drain or strain liquid from pumpkin. Take pumpkin purée and place on several layers of paper towels, cover with several layers and squeeze liquid out.
Whisk together flour and spices in medium bowl. Mix in pumpkin puree, vanilla and bourbon.
Beat in eggs. In large bowl (use mixer) combine cream cheese and brown sugar until fully creamed and smooth. Gradually add pumpkin mixture until fully incorporated.
Place spring form with cooked crust in the middle of 2 sheets aluminum foil, fold up sides of pan. Place in roasting pan and fill with batter.
Place in oven on middle rack. Pour boiling water in roasting pan, enough to come halfway up spring form pan.
Bake for 1½ hours. Turn off oven, open oven door part way. Let cheesecake sit for another hour. Remove from oven and let cool on counter until completely cool. Place in fridge.