Pumpkin Cheesecake with Bourbon Sour Cream Topping

pumpkincheesecakebourbonsourcreamtopping The caramelized flavour of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Crust:
¾ cup graham cracker crumbs
½ cup pecans, finely chopped
¼ cup light brown sugar, firmly packed
¼ cup granulated sugar
4 Tbsp. butter, melted and cooled

Filling:
1 (15 oz) can pure pumpkin purée (1½ cups)
3 large eggs
1½ tsp. ground cinnamon
½ tsp. nutmeg, freshly grated
½ tsp. ground ginger
½ tsp. sea salt
½ cup light brown sugar, firmly packed
3 (8 oz) pkgs cream cheese, cut into bits and softened
½ cup granulated sugar
2 Tbsp. heavy cream
1 Tbsp. cornstarch
1 tsp. pure vanilla extract
1 Tbsp. bourbon liqueur or bourbon

Topping:
2 cups sour cream
2 Tbsp. granulated sugar
1 Tbsp. bourbon liqueur or bourbon

Garnish:
16 pecan halves

Make the Crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and ½ inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Make the Filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F (180°C/160°C fan, Gas Mark 4). oven for 50-55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the Topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.