Bourbon Pumpkin Cheesecake

Bourbon Pumpkin Cheesecake
from epicurious

Crust:
3/4 cup graham cracker crumbs
1/2 cup pecans, finely chopped
1/2 cup packed brown sugar
1/2 stick butter, melted and cooled

Filling:
1 can pumpkin
3 eggs, room temperature
1 cup packed brown sugar
4 tablespoons bourbon
1 teaspoon vanilla
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3-8 oz packages cream cheese, room temperature

Topping:
1 cup sour cream
4 tablespoons bourbon
2 tablespoons sugar

Optional garnish-roasted pecan halves

1. Mix ingredients for crust together and press into a spring-form pan.  Refrigerate for 1 hour.
2. Preheat oven to 350.
3. Whisk pumpkin, eggs, brown sugar, bourbon and vanilla until well combined.
4. Whip cream cheese until light and fluffy.
5. Add dry ingredients.
6. Gradually add in wet ingredients and whip until smooth.
7. Bake for 50-60 minutes or until center is set.
8. Mix topping ingredients together while cake is baking.
9. Once cake is set, pour sour cream mixture over cake and put cake back in turned off oven.
10. Once cake is cooled, chill in refrigerator until ready to eat. 
11. Top with roasted pecan halves if using.

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