Bourbon Pumpkin Cheesecake

Ingredients

• 1 tablespoon bourbon liqueur 
• 1.5 teaspoons cinnamon 
• 1 tablespoon cornstarch 
• 24 ounce cream cheese at room temperature
• 3 large eggs 
• 0.8 cup graham cracker crumbs (from five)
• 2 tablespoons granulated sugar 
• 0.5 teaspoon ground ginger 
• 2 tablespoons heavy cream 
• 0.5 cup brown sugar light packed
• 0.5 teaspoon nutmeg freshly grated
• 1 halves garnish: pecan 
• 1.8 ounces pecans finely chopped
• 0.5 teaspoon salt 
• 1.5 cups solid-pack pumpkin canned
• 20 ounces cup heavy whipping cream sour
• 0.3 cup butter unsalted cooled melted
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• hand mixer
• springform pan

Directions

1. 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.
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, then chill crust, 1 hour.
3. Put oven rack in middle position and Preheat oven to 350°F.
4. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.
5. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.
6. 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.
7. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
8. Bake until center is just set, 50 to 60 minutes.
9. Transfer to rack and cool 5 minutes. (Leave oven on.)
10. Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.
11. Cool cheesecake completely in pan on rack, about 3 hours.
12. Chill, covered, until cold, at least 4 hours.
13. Remove side of pan and bring to room temperature before serving.
14. Baked cheesecake can be chilled, covered, up to 2 days.