Pumpkin Bourbon Cheesecake

• Crust
• cup finely chopped pecans1 cup
• cup all-purpose flour↗1⁄2 cup
• cup brown sugar↗1⁄2 cup
• cup graham cracker crumbs↗1⁄4 cup
• tablespoons unsalted butter, softened↗2 tablespoons
• egg yolk↗1
• Filling
• cups pumpkin puree↗1 1⁄2 cups
• cup brown sugar↗1⁄2 cup
• eggs, beaten↗2
• teaspoon ground cinnamon↗1⁄2 teaspoon
• teaspoon ground nutmeg↗1⁄2 teaspoon
• teaspoon ground ginger↗1⁄2 teaspoon
• teaspoon kosher salt↗1⁄2 teaspoon
• lbs deli-style cream cheese↗1 1⁄2
• cup maple syrup↗1⁄2
• tablespoons Bourbon↗2
• cup sour cream↗1⁄8
• Topping
• cup sour cream↗1
• teaspoon Bourbon↗1
• teaspoon sugar↗1

Step-by-step instructions

1. 1

   Crust: Preheat the oven to 350 degrees F (180 degrees C).

2. 2

   Butter the springform pan and line the bottom and sides with parchment paper.

3. 3

   Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.

4. 4

   Turn the oven down to 300 degrees F (150 degrees C).

5. 5

   Filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.

6. 6

   Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the pre-baked crust. Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Set aside to cool.

7. 7

   Increase oven temperature to 350 degrees F (180 degrees C).

8. 8

   Topping: Combine the sour cream, bourbon, and sugar together in a small bowl.

9. 9

   Spread over the cooled cheesecake. Bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.