Instructions
MAKE CRUST:1. Invert bottom of 9-inch spring form pan (to create a flat bottom, which will make it easier to remove cake from pan), then lock on sides and butter the pan. Sprinkle buttered pan lightly with sugar.

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.

MAKE FILLING & BAKE CHEESECAKE:1. Put oven rack in middle position and preheat oven to 350.

2. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon (if using) in a bowl until combined.

3. 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.

4. Pour filling into crust, smoothing top, then put spring form pan in a shallow baking pan (in case spring form leaks). Bake until center is just set, 50 to 60 minutes. Transfer to a rack and cool 5 minutes. Leave oven on.

MAKE TOPPING:1. Whisk together sour cream, sugar, and bourbon (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

2. Cool cheesecake completely in pan on rack, about 3 hours.

3. Chill, covered, until cold, at least 4 hours. Remove sides of pan and bring to room temperature before serving.







NOTES : Baked cheesecake can be chilled, covered, up to 2 days. Originally from GOURMET magazine November 1990. Reprinted in GOURMET magazine, November 2003, page 126.





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Yields: 12 Servings
    

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