Ingredients
3/4
cup of graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2
cup of pecans (1 3/4 ounces), finely chopped
1/4
cup of packed light brown sugar
1/4
cup of granulated sugar
1/2
stick (1/4 cup) of unsalted butter, melted and cooled
1
1/2 cups of canned solid-pack pumpkin
1/2
cup of packed light brown sugar
1
tbsp. of bourbon liqueur or bourbon (optional)
1/2
cup of granulated sugar
1/2
tsp. of freshly grated nutmeg
1/2
tsp. of ground ginger
3
(8-ounce) packages cream cheese, at room temp.
2
cups of sour cream (20 ounces)
2
tbsp. of granulated sugar
1
tbsp. of bourbon liqueur or bourbon (optional)
Directions
2.
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.
3.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
4.
Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.
5.
Make Filling and Bake Cheesecake:
6.
Put oven rack in middle position and Preheat oven to 350°F.
7.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
8.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
9.
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.
10.
Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
11.
Bake until center is just set, 50 to 60 minutes.
12.
Transfer to rack and cool 5 minutes. (Leave oven on.)
14.
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
15.
Cool cheesecake completely in pan on rack, about 3 hours.
16.
Chill, covered, until cold, at least 4 hours.
17.
Remove side of pan and bring to room temperature before serving.
New-York Restaurants
