Pumpkin Cheesecake

Peel

1/2 cup pecans1 Cup Cup all-purpose flour1/2 that Brown 2 cups sugar1/graham cracker crumbs (approximately 4 graham crackers) 2 tablespoons unsalted butter softened1 egg yolk

Filling

4-8 ounce package cream cheese room temperature2 cups (1 lb) Brown sugar5 eggs3 large tablespoons all purpose spoon flour1 teaspoon ground cinnamon1/2 teaspoon ground ginger ginger1/4 freshly grated nutmeg1/4 teaspoon ground allspice1/4 teaspoon Salt2 tablespoons vanilla extract2 canned pumpkin puree * 15-ounces bourbon whiskey 2 tablespoons or other

Pan

Diameter 1 9 middle fingerUp to 3-inch springform Pan

* You can make your pumpkin e pur. break 3 scooping half sugar from seeds to place cut-side down pumpkin halves in a roasting pan with a 1/4 inch of water and cooking in a 350 F oven For hours until water scoop out flesh and pur e it in blender or food processor strain out excess water.

1 spin sugar and flour and pecans in a food processor. More butter, and egg yolk mixed cash until homogenous press into bottom of 9 springform pan and bake for 10 minutes at 375 F remove from oven and let cool

2 pipes or any liquid from pumpkin pumpkin pur pur e e e was taken and put on paper towels multiple layers covered by several layers of paper towels and use your hand to gently squeeze out as much liquid as you leave e pur, not that you would go through a lot of paper towels (can use too tea towels), two 15-ounce can of pumpkin pur ed should yield little more than 2 cups of pur e with excess moisture is removed. You want to be exactly 2 cups e pur

3 employees together flour massaman grated ginger and nutmeg ground allspice in medium bowl with a wooden spoon (not required for a mixer for this step),Mix in the salt pumpkin pur e bourbon Vanilla and eggs in interpretation

4 in large bowl, (allows to use as a mixer for now), as well as cheese cream and brown sugar until smooth and creamed full (no lumps) gradually add pumpkin mix until full water kettle and bring to a boil

5 place baking pan crust springform in the middle of the second floor of a large sheet of aluminium foil (to prevent moisture bath into the steam leaking) fold aluminum foil up sides of pan and trim put aluminum wrapping in a large roasting pan (large enough to contain all the rooms)More pumpkin cream cheese mixture into the dryer sakhao springform

6 venue consists of springform pan in the oven, 325 FOn the rack in roasting pan pour boiling water into the pan to come up half of springform pan cook 1 1/2 hours to heat in the oven and the oven's door open to cheesecake sitting in the oven for another hour and then remove from the oven and leave the room when the temperature has cooled down it is cold for several hours in the refrigerator.Freshly overnight

7 when ready to serve gradually remove the cake from springform pan to do so.I recommend tips by Dorie Greenspan in her book Baking: From My Home to people to help ensure the cake doesn't just springform as you unlock it before running a blunt knife around the cake and the warm side of the pan with a hair dryer and then gradually unlock springform and lift off the side

Cheesecake with caramel sauce, candied pecans and whipped cream

Makes 16 servings

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