Bourbon Pumpkin Cheesecake
Adapted from Gourmet Magazine
Yield: 12-14 servings
Ingredients
For Crust
3/4 c graham cracker crumbs
1/2 c pecans (1 3/4 oz), finely chopped
1/4 c packed light brown sugar
1/4 c granulated sugar
1/4 c (1/2 stick) unsalted butter, melted and cooled
For filling
1 1/2 c canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 Tbsp heavy cream
1 tsp vanilla
1 Tbsp bourbon
1/2 c granulated sugar
1 Tbsp cornstarch
1 1/2 t cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/2 t salt
3 8oz packages cream cheese, at room temperature
For topping
2 c (16 oz) sour cream
3 Tbsp granulated sugar
1 Tbsp bourbon
Instructions
Place oven rack in middle position and preheat oven to 350F
Stir together crumbs, pecans, sugar and butter in a bowl until well combined. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan. Chill crust until firm, about one hour.
Whisk pumpkin, eggs, brown sugar, cream, vanilla and bourbon in a bowl until combined.
Stir together sugar, cornstarch, cinnamon, nutmeg, ginger and salt in the bowl of an electric mixer. Add cream chees and beat at high until creamy and smooth. Reduce speed to medium, add pumpkin mixture and beat until smooth.
Pour filling into crust, smoothing top. Place spring form pan on a foil-lined cookie sheet (in case spring form leaks). Bake until center is just set, approximately 50-60 minutes. Transfer to a rack and cool 5 minutes. (Leave oven on.)
To make the topping, whisk together sour cream, sugar and bourbon. Spread evenly on top of cheesecake and bake for 5 minutes.
Cool cheesecake completely in pan, on rack, for approximately 3 hours.
Chill, covered, until cold (at least 4 hours). Remove side of pan. Decorate top of cake with pecan halves. Bring to room temperature before serving.