Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust

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Appears in Cook's Illustrated November/December 2003

Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calories--we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety.

SERVES12 to 16 (Makes one 9-inch cake)

TIME3 hours, plus 3¾ hours cooling, 4 hours chilling, and 30 minutes standing

Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust

WHY THIS RECIPE WORKS

We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed...

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