Excerpted from Dr. BBQ’s Halloween Barbecue Feast at Fiery Foods and Barbecue Central, this pumpkin cheesecake serves as a great alternative to pumpkin pie, bread, or the nasty wax mouth-hell we call “candy corn.” Just don’t let the trick-or-treaters see it or it’ll vanish as sure as if they were raccoons on a night raid. Which, when you think about it, they kind of are, aren’t they?
- 1 cup graham cracker crumbs
- 16 ounces cream cheese softened
- 1/4 cup sugar
- 16 ounces solid-pack canned pumpking (not pie mix)
- 3/4 cup sour cream
- 2 tbsp bourbon whiskey or 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 4 each large eggs
Sour Cream Topping
- 1 cup sour cream
- 3 tbsp sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees F.
- In 9-inch by 3-inch springform pan, use a fork to stir together the graham-cracker crumbs, melted margarine or butter and sugar until moistened. With your hand, press the mixture onto bottom of the pan. Tightly wrap the outside of pan with heavy-duty foil to prevent leakage when baking in the water bath later.
- Bake the crust for 10 minutes. Allow it to cool completely in the pan on a wire rack.
- In a large bowl, using a mixer at medium speed, beat the cream cheese until smooth; slowly beat in the sugar until blended, about 1 minute, scraping the bowl often with a rubber spatula.
- With the mixer at low speed, beat in the pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the pumpkin mixture into the pre-baked crust and place it in large roasting pan. Place the pan on the oven rack. Carefully pour enough boiling water into pan to come 1 inch up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes or until the center barely jiggles.
- Meanwhile, prepare the Sour-Cream Topping. In a small bowl, with a wire whisk, beat the sour cream, sugar, and vanilla until blended.
- Remove the cheesecake from the water bath, leaving the water bath in oven, and spread the sour-cream mixture evenly over the top of the cake. Return the cake to the water bath and bake 5 minutes longer.
- Remove the cheesecake from the water bath to a wire rack and discard the foil. With a small knife, loosen the cheesecake from the side of the pan to help prevent cracking during cooling. Cool the cheesecake completely. Cover and refrigerate the cheesecake at least 6 hours or overnight, until well chilled. Remove the side of pan to serve.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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