Pumpkin Cheesecake

Pumpkin Cheesecake with Bourbon Sour Cream Topping

Adapted from CLBB

Crust Ingredients:
• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled

Filling Ingredients:
• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• three 8-ounce packages cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon if desired

Topping Ingredients:
• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon, or to taste
• 16 pecan halves for garnish

Preheat oven to 350.

Wrap aluminum foil over bottom and up the outside of springform pan. Butter inside of pan.

Combine the cracker crumbs, pecans, and the sugars. Stir in the butter. Press into the bottom and 1/2 inch up the sides of a buttered 9-inch springform pan. Chill the crust for 1 hour.

While the crust is chilling, make the filling:

Whisk together the pumpkin, egg, spices, salt, and the brown sugar.

In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, cornstarch, vanilla, bourbon, and the pumpkin mixture. Beat until smooth.

Pour the filling into the crust. Bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes.

While cheesecake is cooling on rack, make the topping:

Whisk the sour cream, sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more.

Let the cheesecake cool in the pan on a rack and then refrigerate covered, overnight.

Remove the side of the pan and garnish the top of the cheesecake with the pecans.