Pumpkin Cheesecake

We don't know too many instances when cheesecake is made without a springform pan. But it's possible. And according to the submitter, cheesecake won't fall apart if properly chilled. In any case, here's a beautiful pumpkin cheesecake recipe baked in ceramic pie pan. Enjoy!

Pumpkin Cheesecake
submitted by Mario Aguilar

For the filling:

• 4 (8-oz) packages cream cheese, room temp
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 (15-oz) cans pure pumpkin puree
• 4 large eggs
• 2 large egg yolks
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoons bourbon whiskey (optional)
• 1/4 cup all purpose flour

For the crust:

• 2 cups gingersnap crumbs
• 3 tbsp all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 1 large egg yolk

Direction:

Preheat oven to 325 deg F.

Make the crust by crushing gingersnap crumbs. In a mixing bowl, add crumbs, flour, brown sugar and melted butter. Add egg yolk and thoroughly mix until the consistency is like wet sand.

Prepare a 9-10 inch ceramic pie pan with a non-stick baking spray. Pour the crust mixture into the pie pan. Cover the sides and bottom by pressing the crumbs with your hands or the back of a spoon.

This step is optional, but you can cover the bottom and sides of the pie pan with aluminum foil as an extra protection from water seeping thru in the water bath. Place the ensemble in the water bath while prepping the pumpkin cheesecake filling.

In the bowl of a stand mixer, cream together cream cheese, brown sugar, and white sugar with paddle attachment. Start on low speed and switch to high until light and fluffy.

In a separate bowl, add pumpkin puree, eggs, egg yolks, ground cinnamon, ground ginger, allspice, salt, vanilla extract, whiskey, and flour. Whisk until smooth. Then add cream cheese mixture and continue mixing until thoroughly smooth.

Pour filling batter into the pie pan. Smooth out the surface using a spatula. Fill water bath with hot water (boiling?) half way up the pan. Bake for 1 hr 45 min.

Once the cheesecake is baked, cool it down with a series of steps. First, turn off the heat. Cool the cheesecake inside the oven by leaving the oven door ajar to let heat out slowly for 1 hour. This should prevent cracking. Next, remove from oven and allow cheesecake to cool down to room temperature for at least 1 hour. Finally, cover the cheesecake with aluminum foil and refrigerate overnight. If necessary, wipe any moisture on cheesecake surface before serving.

The video below is the source for the recipe. Instructions are followed closely, including using a waterbath and with, of course, the exception of using a ceramic pie pan instead of a springform pan.