Pumpkin Cheesecake

Serves 12-14. This is a nice change from pumpkin pie and is an often requested recipe.

For Crust
3/4 cup graham cracker crumbs (from 5 crackers)
1/2 cup pecans, finel chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled

For Fillling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur, such as Wild Turkey, or bourbon (optional, I never use it)
1/2 granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened

For topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liquer or bourbon (optional, again I do not use)

Make the crust: Invert the bottom of springfrom pan (to make it easier to slide cake off bottom), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined. Press crumb mixture into bottom and 1/2 inch up sides of pan. Chill crust for 1 hour.

Make the filling:Put a rack in middle of oven and preheat oven to 350 degrees.
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. Add pumpkin mixture and beat until smooth.
Pour filling into crust and smooth top. Put cheesecake on a baking sheet with sides and bake until center is just set, 50-60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)
Make the topping:Whisk together sour cream, sugar and liqueur (if using) in a bowl. Spread on top of cheesecake and bake for 5 minutes. Run a knife around edge of cake to loosen it, then cool completely in pan on a rack, about 3 hours.
Refrigerate cheesecake, covered, for at least 4 hours. Bring cheesecake to room temperature before serving. Garnish with pecans if desired.