How to Make Pumpkin Cheesecake

**Prepare the Crust (15 minutes):** In a medium bowl, combine gingersnap crumbs, 1/2 cup brown sugar, and 3 tablespoons of flour. Stir in the melted butter until the mixture resembles wet sand. Mix in the egg yolk until well combined and the mixture holds its shape when pressed.

**Preheat and Prepare the Pan (5 minutes):** Position a rack in the center of the oven and preheat to 325°F (165°C). Spray a 10-inch springform pan with cooking spray.

**Form the Crust (10 minutes):** Press the crumb mixture into the bottom and about 1 inch up the sides of the prepared springform pan to create a firm, even crust.

**Create a Water Bath (5 minutes):** Place the springform pan on a large sheet of heavy-duty aluminum foil. Bring the foil up the sides of the pan to the rim, crimping it tightly to create a water-tight barrier. Place the foil-wrapped pan inside a large roasting pan.

**Cream Cheese Mixture (5 minutes):** In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, 1 cup brown sugar, and granulated sugar. Mix on low speed until smooth (about 1 minute), then increase the speed to medium-high and beat until light and fluffy (about 3 minutes).

**Pumpkin Mixture (5 minutes):** In a separate large bowl, combine the pumpkin puree, cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon (if using). Whisk in 1/4 cup flour until smooth, then whisk in the eggs and egg yolks.

**Combine Fillings (2 minutes):** Gradually whisk the cream cheese mixture into the pumpkin mixture until the filling is completely smooth and free of lumps. Pour the filling into the prepared crust. Gently jiggle the pan to release any air bubbles.

**Bake in Water Bath (1 hour 45 minutes):** Carefully place the roasting pan with the cheesecake into the preheated oven. Pour very hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake until an instant-read thermometer inserted into the center of the filling registers 155-160°F (70°C). Begin checking the temperature after 1 hour and 30 minutes. The filling should still be slightly jiggly in the center.

**Cooling Process (4-6 hours):** Turn off the oven heat and crack open the oven door for a few seconds to release the hot air. Use a thin knife to loosen the cheesecake from the sides of the pan to prevent cracking. Close the oven door, leaving a small opening (about 1 inch) to release additional heat. Let the cheesecake cool in the warm oven for 1 hour. Remove the cheesecake from the water bath and let it cool to room temperature on a counter (2-3 hours). Cover with aluminum foil and refrigerate until thoroughly chilled (at least 3 hours, preferably overnight).

**Serve (5 minutes):** Before serving, use a folded paper towel to blot any moisture that has formed on top of the cheesecake. Carefully release the sides of the springform pan and lift the cheesecake from the base. Slice and serve chilled.