In this case, the spice in pumpkin spice is the warm Chinese 5-spice, but you can substitute an equal amount of pumpkin spice seasoning if you prefer something a little more classic. This, by the way, is my hubby's absolute favorite dessert. His birthday is in November, and this is what he wants every year.
Ingredients
For the crust:
- ½ stick (¼ cup) unsalted butter
- ¾ cup graham cracker crumbs
- ½ cup pecans (1¾ ounces), finely chopped
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon Chinese 5-spice
For the filling:
- 1½ cups canned solid-pack pumpkin
- 3 large eggs
- ½ cup packed light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 tablespoon caramel whiskey
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon Chinese 5-spice
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 (8 oz) packages cream cheese, at room temperature
For the topping:
- 2 cups sour cream
- 2 tablespoons granulated sugar
- 1 tablespoon caramel whiskey
For the pecans:
- 1 tablespoon unsalted butter
- 1 cup pecan halves
- 1 teaspoon cinnamon
- 1 teaspoon Chinese 5-spice
- ½ cup sugar
Instructions
- Preheat oven to 350°F. Butter a 9″ spring form pan.
- Melt ¼ cup butter in a skillet pan over medium heat, swirling the pan occasionally. When the butter begins to brown and smells slightly toasty, remove it from the heat and cool slightly.
- Combine remaining crust ingredients in a food processor, pulsing for 10 one-second pulses until fine crumbs form.
- Add the browned butter to the crust and pulse for five one-second pulses.
- Press the crust into the bottom of the prepared pan and refrigerate while you make the filling.
- Combine all filling ingredients in a large food processor. Process until well combined and smooth, scraping sides down occasionally.
- Pour the filling over the crust. Tap the pan lightly against the counter to remove any air pockets.
- Place the springform pan on a rimmed baking sheet to catch any leaks. Bake in the preheated oven for 20 to 30 minutes, until the sides are set but the middle still slightly jiggles.
- Cool the cheesecake on a wire rack for five minutes. Leave your oven turned on.
- Meanwhile, combine the topping ingredients, whisking to mix well.
- Spread them over the cheesecake and return it to the oven. Bake for an additional five minutes.
- Cool for two hours on a wire rack and then refrigerate for three hours before unmolding. Top with spiced pecans (below).
- For pecans, melt butter over medium heat in a skillet.
- Add the pecans and cook, stirring, until they smell toasty, about five minutes.
- In a small bowl, combine the sugar, cinnamon, and 5-spice powder.
- Toss the hot pecans in the sugar mixture.
- Garnish the top of the cheesecake with the pecans after they have cooled.
