Bourbon Pumpkin Cheesecake

From fyr wiki

Contents 1 Ingredients 1.1 For Crust 1.2 For Filling 1.3 For Topping 2 Method 2.1 Make crust: 2.2 Make filling and bake cheesecake: 2.3 Make Topping:

Source: [1]

Serves 12 to 14

Active Time: 45 min Start to Finish: 10 1/2 hr (includes chilling)

Ingredients

For Crust

3/4 cup graham cracker crumbs (from five 4 3/4-by 2 1/4-inch crackers)

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 (1/4 cup) unsalted butter, melted and cooled

For Filling

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

1 tablespoon bourbon liqueur or bourbon (optional)

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 oz)

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon (optional)

Garnish:
pecan halves

Method

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), then lock on side and butter pan.
• 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, then chill crust 1 hour.

Make filling and bake cheesecake:

• Put oven rack in middle position and preheat oven to 350°F.
  
• 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 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.
• 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 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make Topping:

• Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
• 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.

Cook's Note: Baked cheesecake can be chilled, covered, up to 2 days.