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December 2008

D Bar Desserts
Pumpkin Bourbon Cheesecake with Graham Pecan Crust

Crust

  • 3 ounces (5 whole crackers) graham crackers
  • ½ cup pecans, chopped 3 tablespoons sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 tablespoon butter, melted

Preheat oven to 325˚.

Spray 9-inch springform pan with nonstick cooking spray. Process crackers, sugar, and spices in food processor, until evenly ground. Transfer to a medium bowl, and drizzle with melted butter. Mix until evenly combined and spread crumbs in an even layer on the base of the pan. Bake until brown, about 15 minutes. Let cool 30 minutes. Wrap springform pan in heavy-duty tin foil, and place in roasting pan.

Filling

  • 1 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 3 8-ounce packages cream cheese, cut in 1-inch cubes, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup bourbon
  • 5 large eggs, room temperature
  • 1 cup heavy cream

Whisk sugar, spices, and salt in small bowl. Set aside. Dry pumpkin between triple layers of paper towels.

In standing mixer on medium speed, beat cream cheese for about one minute. Scrape bowl. Add 1/3 of sugar mixture, and beat on medium speed for about 1 minute. Scrape bowl. Repeat two more times. Add pumpkin, vanilla, and bourbon at medium speed. Blend for about 45 seconds. Scrape bowl. Add 3 of the eggs. Beat one minute. Scrape bowl. Add remaining 2 eggs. Beat one minute. Scrape bowl. Add heavy cream. Beat one minute. With rubber spatula, scrape bowl and give final stir by hand.

Pour filling into springform pan. Place roasting pan in oven. Add water to roasting pan to create a water bath. Bake until the center of cake is slightly wobbly when the pan is shaken, about 1 ½ hours. Remove springform pan from roasting pan, discard foil and place on wire rack to cool. Chill approximately 4 hours in refrigerator before removing from springform pan.

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