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1
For the Crust:.
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Adjust oven rack to lower-middle position and heat oven to 325 degrees.
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3
Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
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4
Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
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5
Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
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6
Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
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7
Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
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8
Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
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9
For the Filling:.
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Bring about 4 quarts of water to a simmer in a stockpot.
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11
Whisk the sugar, spices, and in a small bowl; set aside.
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12
To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
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13
Spread pumpkin on paper towels in a roughly even layer.
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Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
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15
Peel back the top layer of towels and discard.
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16
Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
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17
In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
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Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
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Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
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20
Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
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21
Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
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22
Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
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23
Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
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Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
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Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
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Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
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Cool until water is just warm, about 45 minutes.
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28
Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
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29
Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
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30
For the Cream Topping:.
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In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
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Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
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33
When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.
