Pumpkin Cheesecake

Ingredients

3/4 cup Graham crackers or gingersnap crumbs

1/2 cup Pecans Finely chopped

1/4 cup Light brown sugar Packed

1/4 cup Granulated sugar

4 tablespoons Unsalted butter Melted and cooled

Two pinches Salt

1 15-ounce can Solid-pack pumpkin about 1 1/2 cups

3 Large eggs

1/2 cup Light brown sugar Packed

1 teaspoon Vanilla extract

1 tablespoon Bourbon liqueur or bourbon Optional

1/2 cup Granulated sugar

1 tablespoon Cornstarch

1 1/2 teaspoons Ground cinnamon

1/2 teaspoon Nutmeg Freshly grated

1/2 teaspoon Ground ginger

1/2 teaspoon Salt Fine sea or table

3 (8-ounce) packages Cream cheese At room temperature

2 cups Sour cream

2 tablespoons Granulated sugar

1 tablespoon Bourbon liqueur or bourbon Optional

Pecan halves For garnish

Equipment

Springform pan

Electric mixer

Mixing bowls

Directions

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

Preheat oven to 350°F and position the oven rack in the middle. 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 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 the pumpkin mixture and beat until smooth. Pour filling into the crust, smoothing the top, then place the springform pan in a shallow baking pan. Bake until center is just set, 50 to 60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of the cheesecake and bake for an additional 5 minutes. Cool cheesecake completely in the pan on a rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove the side of the pan and bring the cheesecake to room temperature before serving.

To make the crust using a food processor: Grind cookies and pecans (no need to pre-chop) and sugars together to make fine crumbs. Add cold butter in cubes and run the machine until the mixture clumps. Wipe out the bowl and proceed to make the cheesecake layer in the processor. First, blend the sugars and cold cream cheese together until smooth. Then, add pumpkin, cornstarch, salt, and spices, and blend to combine. Add the eggs one at a time, blending briefly between additions. Add the vanilla and bourbon (if using). Pour over the crust and bake as directed above.

To make cheesecake bars: Line the bottom and sides of a 9×13-inch cake pan with one large piece of foil with no tears. Coat lightly with butter or nonstick spray. Either 1.5x or 2x the crust recipe and press it across the bottom and 1/2 inch up the sides, then chill. Make the pumpkin layer as written above and pour on top. Bake at 350°F for 30 to 40 minutes. Continue with the sour cream topping as written. Once totally chilled, lift out using the foil sling and transfer to a counter. Use a knife dipped in hot water to make clean slices, wiping the knife between cuts. Cut into 24 squares.

To make fewer cheesecake squares: Halve the recipe (but use a full yield of the crust) in an 8×8-inch square pan. Bake for 30 to 40 minutes as with the full-size bars.