425gpumpkin puréefrom a can, or make your own with a blender
¼cupvery strong coffee, at room temperature(made with 1 Tbsp coffee grounds)
2Tbspbourbonoptional, skip if you don't do alcohol
1tspground coffee beans
ice cream or whipped cream to serve
Bake the cheesecake the day before you are planning to serve it, for the best results.
Preheat oven to 200˚C (390˚F/180˚C Fan).
Grease, line and grease again, a 9 inch/23cm springform tin, including the sides. If you let the baking paper hang over the base slightly, you'll be able to remove the cheesecake easier. But be careful when you are pouring the filling, make sure it's inside the baking paper sides.
Place the biscuits in the food processor or chopper and pulse to get fine crumbs.
Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
The Pumpkin Cheesecake Filling
Half fill a separate baking tin with water and place on the lowest rack of your oven, and close the door. This is for your water bath. When you place your cheesecake in later, your oven will be steaming, which is the condition we want if using a bath. See my notes above, in the main post.
Mix the cornflour, plain flour and pumpkin spice in a bowl, and set aside.
In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese and sugar on medium-low until creamy for 1 minute.
Next, add the flour and spice mix, beating on low for just 30 seconds, scraping down the sides if you have to.
Add the soured cream, whisking for only about 30 seconds. Don’t over beat.
Add the pumpkin purée, coffee and bourbon (if using) and beat for another 30 seconds. Then, using your spatula, stir again, lightly, reaching and scraping the bottom of your mixing bowl to get to the "white parts". Just about 10 seconds of this, don't overmix.
Get your cake pan with the baked base out of the fridge. If it's not airtight, double wrap the base of your cake pan in aluminium foil. This is to prevent the cake mix from dripping onto your oven floor. If you're not sure, do it anyway.
Bake at the initial high temperature for 20 minutes. This aids the rise.
Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should have a very slight wobble in the middle. But don't worry too much if it doesn't.
Let it cool to room temperature on the kitchen counter.
Cover loosely with foil and refrigerate overnight.
The Next Day
Carefully loosen the sides of your springform cake pan.
Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You'll find the cake comes away very easily after that. Peel the paper off.
Place on your serving dish or cake stand and sprinkle the ground coffee beans all over. Trust me on this. The cake will taste better for it. If you're not sure, just give it a super light sprinkle. You can always add more after tasting. Serve with cream or ice cream.