Bourbon Pumpkin Cheesecake

Serves 12 to 14
Active Time:  45 minutes     Start to Finish: 10 ½ hours (includes chilling)

For Crust:
¾ cup graham cracker crumbs (from five 4 ¾ x 2 ¼ inch crackers)
½ cup pecans (1 ¾ ounces) finely chopped
¼ cup packed light brown sugar
¼ cup granulated sugar
½ stick (1/4 cup) unsalted butter, melted and cooled

For 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 bourbon liqueur or bourbon (optional)
½ cup granulated sugar
1 tablespoon cornstarch
1 ½ teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground ginger
½ teaspoon salt
3 (8 ounce) packages cream cheese at room temperature

For Topping:
2 cups sour cream (20 ounces)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)

Garnish:
Pecan Halves

MAKE CRUST:

• Invert bottom of 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
• Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.  Press crumb mixture evenly onto bottom and ½ inch up side of pan, then chill crust for 1 hour.

MAKE FILLING AND BAKE CHEESECAKE:

• Put oven rack in middle position and preheat oven to 350°F. 
• Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
• Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl.  Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.  Reduce speed to medium then add pumpkin mixture and beat until smooth. 
• Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform pan leaks).  Bake until center is just set, 50 to 60 minutes.  Transfer to rack and cool 5 minutes.  (Leave oven on.)

MAKE TOPPING:

• Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 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 to room temperature before serving.

COOK’S NOTE: Baked cheesecake can be chilled, covered, up to 2 days.