Serves: 11
Total Calories: 540

Crumb Crust:
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup sugar
1/4 cup packed light brown sugar
1/4 cup butter, melted, cooled
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Pumpkin Filling:
1 (15-ounce) can solid-pack pumpkin
3 eggs
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup packed light brown sugar
24 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons whipping cream
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 tablespoon bourbon
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Bourbon Sour Cream Topping:
2 cups sour cream
2 tablespoons sugar
1 tablespoon bourbon
16 pecans halves

Crumb Crust:
Butter 9-inch springform pan. Combine crumbs, pecans, sugar, and brown sugar in bowl. Stir in melted butter. Press mixture over bottom and 1/2 inch up side of pan. Chill, covered, in the refrigerator for 1 hour.

Pumpkin Filling:
Preheat oven to 350°. Whisk pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in a large bowl. Cut cream cheese into chunks and cream together with sugar in large bowl of an electric mixer. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle rack of oven for 50-55 minutes or until the center is set. Let cool in the pan on a wire rack for 5 minutes.

Bourbon Sour Cream Topping:
Whisk the sour cream, sugar, and bourbon in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan on wire rack. Chill, covered, for 12 hours. Remove sides; decorate with pecans.

Editor's Extra:
To prevent cheesecake from "cracking," do not whip the filling, but rather cream it at medium speed.

Nutritional Facts:

Serves: 11
Total Calories: 540
Calories from Fat: 342

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