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Pumpkin Cheesecake With Bourbon Sour Cream Topping

Ingredients

For the crust
  • ¾ cup graham cracker crumbs
  • ½ cup finely chopped pecans
  • 2 tbsp firmly packed light brown sugar
  • 2 tbsp turbinado or granulated sugar
  • 3 tbsp unsalted butter, melted and cooled
For the filling
  • 1½ cup solid pack pumpkin
  • 3 large eggs
  • 1½ tsp cinnamon
  • 1½ tsp freshly grated nutmeg
  • 1½ tsp ground ginger
  • ½ tsp salt
  • ⅓ cup firmly packed light brown sugar
  • 3 8-ounce packages cream cheese, cut into bits and softened
  • 1/3 cup turbinado or granulated sugar
  • 2 tbsp heavy cream
  • 1 tbsp  cornstarch
  • 1 tsp vanilla
  • 1 tbsp bourbon liqueur or bourbon if desired (optional
For the topping
  • 2 cups sour cream
  • 2 tbsp granulated sugar
  • 1 tbsp bourbon liqueur or bourbon, or to taste (optional)
  • 16 or more pecan halves for garnish

Instructions

Make the crust:
  • In a bowl, combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.
  • Preheat oven to 350 degrees F.
Make the filling:
  • In a bowl, whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar, and set aside.
  • In a large bowl with an electric mixer, cream the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.
  • Pour the filling into the chilled crust. Place the springform pan on a baking sheet and bake the cheesecake in the middle of a preheated 350°F. Oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes before proceeding to the topping step.
Make the topping:
  • In a bowl, whisk together the sour cream, the 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 chill it, covered, overnight.
  • When ready to serve, remove the side of the pan and garnish the top of the cheesecake with the pecans.
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