Pumpkin Cheesecake

This is an oft requested recipe and perfect for the Holidays. I promise guests will get quiet while they are eating this. (November Gourmet 1990)



Serves 12-14



For Crust:



3/4 cup graham cracker crumbs ( from 5 rectangles)

1/2 cup pecans (1 3/4 ounces), finely chopped

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 stick unsalted butter, melted and cooled



For Filling:



1 1/2 cups canned solid-pack pumpkin (such as Libby's)

3 large eggs

1/2 cup packed light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon or bourbon liqueur, optional (I omit)

1/2 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 (8-oz) packages cream cheese, at room temperature



For Topping:



2 cups sour cream (20 ounces)

2 tablespoons granulated sugar

1 tablespoon bourbon or bourbon liqueur, optional



Garnish:



Pecan halves



1. Make crust: Invert bottom of a 9-inch springform pan (to create a flat bottom, which will make it easier to remove cake from pan - a nifty trick to remember), then lock on side and butter pan.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, the chill crust 1 hour.
3. Make filling and bake: Put oven rack in middle position and preheat oven to 350 degrees. Whisk 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.
4. 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, 50-60 minutes.
5. Transfer to a rack and cool 5 minutes. (Leave oven on)
6. Make topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl, then spread on top of cheesecake, arrange pecan halves around edge if desired, and bake 5 minutes.
7. 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.