FOR THE CRUST:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon of cinnamon
4 tablespoons unsalted butter, cold and cubed
Two pinches of salt
FOR THE FILLING:
1 15-ounce can pumpkin (about 1 1/2 cups)
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
2 teaspoons vanilla
1 tablespoon bourbon liqueur or bourbon
1/2 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, cold
FOR THE TOPPING:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon
Pecan halves for topping
PREPARATION
- Put oven rack in middle position and preheat oven to 350F. Prepare a 9-inch springform pan by buttering it and locking everything into place.
- Place graham crackers, pecans, sugars, cinnamon, and salt into a food processor, and process until fine crumbs form. Then, add cubed butter and pulse until the mixture starts to clump.
- Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill for about 15 minutes.
- While that’s cooling, make the filling. Wipe out the food processor and add sugars and cold cream cheese, cut into cubes. Blend until smooth.
- Scrape down the sides and add pumpkin, cornstarch, salt, cinnamon, nutmeg, and ginger, blending to combine. Add eggs one at time, then the vanilla, cream, and bourbon.
- Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes.
- To make the topping, whisk together sour cream, sugar, and bourbon in a bowl, then spread on top of cheesecake and bake 5 additional minutes.
- Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring back to room temperature before serving.
