Pumpkin Cheesecake

Ingredients

3/4 cup graham cracker or gingersnap crumbs 115 grams

1/2 cup pecans 50 grams, finely chopped

1/4 cup light brown sugar 45 grams, packed

1/4 cup granulated sugar 50 grams

4 tbsp unsalted butter 55 grams, melted and cooled

2 pinches salt

15 oz solid-pack pumpkin about 1 1/2 cups

3 large eggs

1/2 cup light brown sugar 95 grams, packed

1 tsp vanilla 5 ml

1 tbsp bourbon liqueur or bourbon 15 ml, optional

1/2 cup granulated sugar 100 grams

1 tbsp cornstarch

1 1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp ground ginger

1/2 tsp fine sea or table salt

24 oz cream cheese 3 (8-ounce) packages, at room temperature

2 cups sour cream 454 grams

2 tbsp granulated sugar 30 grams

1 tbsp bourbon liqueur or bourbon 15 ml, optional

to garnish Pecan halves

Equipment

9-inch springform pan

Mixer

Food processor

Directions

Invert bottom of a 9-inch springform pan, lock on side, and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until well combined. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust for 1 hour (or 15-20 minutes).

Put oven rack in middle position and heat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in 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. Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 additional 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 back to room temperature before serving.

To simplify using a food processor: Grind your cookies and pecans together to make fine crumbs, then add cold butter in cubes and run the machine until the mixture clumps. Wipe out the food processor bowl. First, add sugars, then cold cream cheese cut into chunks. Blend until smooth. Scrape down sides and add pumpkin, cornstarch, salt, and spices, blending to combine. Add eggs one at a time, blending briefly. Add vanilla and bourbon (if using). Pour over crust and bake as written.

For cheesecake bars: Line bottom and sides of a 9×13-inch pan with foil, coat with butter or non-stick spray. Either 1.5x or 2x the crust recipe and press across the bottom and 1/2 inch up the sides. Chill as above. Make the pumpkin layer and pour on top. Bake at 350°F for 30 to 40 minutes. Add the sour cream topping as written. To serve, lift using the foil sling, transfer, and cut into squares.

For fewer cheesecake squares: Halve the recipe (use full crust) in an 8×8-inch pan. The baking time is 30 to 40 minutes as well.