Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to … I make it every year for the holidays. While the crust is cooling, place the cream cheese, sour cream, pumpkin, stevia, cinnamon, nutmeg, cloves, vanilla extract, lemon juice, egg yolks, and salt in a clean food processor bowl fitted with a steel blade. Filling: Whisk pumpkin, eggs, brown sugar, cream, vanilla, and liqueur in a medium bowl. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil. 1. Enjoy! Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. 2 cups of sugar would weigh something else. Mix with an electric mixer until smooth. Excellent! I did make a few adjustments only because I had a slightly bigger springform pan (9" instead of 8"). Line baking sheet with foil. The pumpkin still shines through wonderfully. Please don’t forget the stabilized whipped cream tha This is a fabulous recipe. And I add about 4 times the amount of bourbon in the topping....it's delicious! Turn off oven; leave cheesecake in oven with door closed for 1 hour. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Beat in eggs 1 at a time. However, I prefer a little thicker crust so I double it. Bake the cake for an hour and fifteen minutes, or until the center of the cake is lightly set. I've been making this every chance I get for 4 years now. Cool cheesecake completely in pan on rack, about 3 hours. Pipe onto the top of the pumpkin cheesecake using a pastry bag or just add a dollop of the whipped cream to the top of each individual piece when serving. Place the filled cake pan in a deep baking dish and set them on the oven rack. Also, I am now making double recipes so I can crank out these awesome cheesecakes so when I am asked to bring a dessert, I have it ready! Preheat oven to 350°F. A new Thanksgiving staple for me. Garnish with fresh fruit, if desired. The rest of the ingredients went as followed; Preheat the oven to 325°F degrees and set a rack in the lower middle position. I used canned pumpkin and dried it a bit on paper towels prior to using so that it turned out creamier. #2 I only own air-insulated cookie sheets, so when I placed the cake pan a cookie sheet to bake, it delayed baking time to almost 2 hours. Really follow the directions on this one! Combine granulated sugar, corn … Creamy, smooth, wonderful fall flavors. DIRECTIONS. The bad thing is I made this for Christmas, the night before! BEST CHEESECAKE EVER. Preheat the oven to 350 degrees F.