Bourbon pumpkin cheesecake

• For Crust:
• ¾ cup graham cracker crumbs
• ½ cup pecans finely chopped
• ¼ cup packed light brown sugar
• ½ stick (1/4 cup) unsalted butter, melted and cooled

For filling:

• 1 ½ cups canned solid-pack pumpkin
  
• 3 large eggs
• ½ cup packed light brown sugar
• 2 tbsp heavy cream
• 1 tsp vanilla
• 2 tbsp bourbon liqueur or bourbon (optional)
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 1 ½ tsp cinnamon
• ½ tsp freshly grated nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 3 (8oz) packages cream cheese, at room temp

For topping

• 2 cups sour cream (20oz)
• 2 tbsp granulated sugar
• 1 tbsp bourbon liqueur or bourbon (optional)
• Garnish: pecan halves

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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 sides and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and ½ inch up side of pan, then chill for 1 hour.

Make filling and bake cheesecake: Place oven rack in middle position and preheat oven to 350F. 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. 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, 50–60 minutes. Transfer to a 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 temp before serving.