There’s something especially inviting about a pumpkin dessert as the days grow cooler, and this cheesecake from celebrated pastry chef David Lebovitz is a lovely reason to gather around the table. A buttery graham cracker crust holds a creamy pumpkin filling scented with cinnamon, ginger, nutmeg, and cloves, with a little lemon zest to brighten the richness.
The finishing touch is a warm pecan praline sauce, made with brown sugar, maple syrup, and a splash of bourbon. Spooned over each slice, it brings together the comforting flavors of pumpkin pie and pecan pie in one beautiful dessert. Make the cheesecake a day ahead so it has plenty of time to chill—and you have one less thing to do before company arrives.
INGREDIENTS
Graham Cracker Crust
1½ cups graham cracker crumbs
4 tablespoons butter, melted, plus more for greasing the pan
2 tablespoons sugar
¼ teaspoon ground cinnamon
Pumpkin Cheesecake Filling
3 packages (8 ounces each) cream cheese, at room temperature
1¼ cups sugar
Finely grated zest of 1 lemon
4 large eggs, at room temperature
1 can (15 ounces) pumpkin puree
½ cup sour cream or plain whole-milk yogurt
1 tablespoon cornstarch or 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
Pecan Praline Sauce
¾ cup packed light or dark brown sugar
½ cup heavy cream
6 tablespoons unsalted butter
¼ cup maple syrup
½ teaspoon kosher or sea salt
¼ cup bourbon
1½ cups pecans, toasted and coarsely chopped
½ teaspoon vanilla extract
METHOD
Prepare the crust.
Preheat the oven to 350°F. Lightly butter a 9-inch springform pan. In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar, and cinnamon until evenly moistened. Press firmly into an even layer across the bottom of the pan. Bake for 10–12 minutes, until the center feels set. Place the pan on a wire rack to cool.
Reduce the oven temperature to 325°F.
Make the filling.
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and lemon zest on medium-low speed until smooth. Scrape down the bowl as needed.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Scrape down the sides and bottom of the bowl between additions.
Add the pumpkin puree, sour cream or yogurt, cornstarch or flour, vanilla, spices, and salt. Mix on low speed until smooth and evenly combined, avoiding unnecessary beating.
Prepare the water bath.
Wrap the outside bottom and sides of the cooled springform pan tightly with heavy-duty foil, bringing it up to the top edge. Extra-wide foil works best; if using narrower sheets, use three overlapping layers to help prevent water from seeping in.
Pour the filling over the crust and smooth the top. Set the springform pan inside a larger roasting pan. Place on the oven rack, then carefully pour very warm water into the roasting pan until it reaches halfway up the outside of the springform pan.
Bake the cheesecake.
Bake for 1 hour to 1 hour and 15 minutes, until the edges are set and the center still jiggles slightly when the pan is gently nudged.
Carefully remove the roasting pan from the oven. Let the cheesecake rest in the water bath for 30 minutes.
Cool and chill.
Lift the springform pan out of the water bath, remove the foil, and place on a wire rack. Let cool completely, then cover and refrigerate for at least 6 hours, preferably overnight.
Make the praline sauce.
Combine the brown sugar, cream, butter, maple syrup, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently.
Once boiling, cook for 1 minute without stirring. Remove from the heat and carefully stir in the bourbon, pecans, and vanilla. The mixture may bubble when the bourbon is added. Let cool slightly before serving.
To Serve.
Run a thin knife around the inside edge of the pan, then release and remove the springform ring. For clean slices, dip a sharp knife in warm water and wipe it dry before each cut.
Spoon warm pecan praline sauce over individual slices. If the sauce becomes too thick as it stands, stir in a little milk or water until it reaches a pourable consistency.
SOURCE: Adapted from recipe by David Lebovitz
