Pumpkin Bourbon Cheesecake

TO MAKE THE CRUST

Step 1

This crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked --- stir together crumbs, pecans, both sugars and melted butter until well combined, then press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.

Step 2

Bake in a preheated 350 degree F oven for 8 minutes; remove and cool completely.

TO MAKE THE FILLING

Step 3

Keep heat at 350 degrees F and set oven rack to middle position.

Step 4

In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur until thoroughly combined.

Step 5

In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt; add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).

Step 6

Pour filling into crust (smoothing the top).

Step 7

Place the springform pan on top of a shallow baking pan (just in case the springform leaks).

Step 8

Bake in center oven until center is just set (about 50-60 minutes).

Step 9

Transfer to a rack and cool for about 3 hours.

Step 10

Chill in refrigerator for a minimum of 24 hours.