Pumpkin Cheesecake with Pecan Praline

Pumpkin adds beautiful colour to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

Praline:
½ cup golden brown sugar, packed
3 Tbsp. butter
¾ cup pecans, coarsely chopped

Crust:
2 cups gingersnap cookie crumbs (~ 9 oz)
1 tsp. ground cinnamon
¼ cup (½ stick) butter, melted

Filling:
4 (8 oz) pkgs cream cheese, room temperature
1½ cups sugar
3 Tbsp. all purpose flour, unbleached
1½ tsp. ground cinnamon
1 tsp. ground ginger
4 large eggs
1 (15 oz) can pumpkin purée
3 Tbsp. bourbon
2 tsp. pure vanilla extract

Make the Praline:
Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Line baking sheet with foil.

Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

Make the Crust:
Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto the bottom and 1" up the sides of 9" springform pan with 2¾" high sides. Bake the crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Make the Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1" up sides of springform pan. Bake the cake in a water bath until the center is just set, adding more water to the roasting pan as needed, about 1 hour 45 minutes.

Remove cheesecake from the water. Cool in pan on the rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on a platter. Sprinkle praline over, leaving 1" plain border at the edge. Cut cake into wedges.

Makes 12 servings.