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Pumpkin Cheesecake With Bourbon Sour-Cream Topping

12 to 14 servings

CRUST

• 3/4 cup graham-cracker crumbs (from five whole crackers)
• 1/2 cup pecans, finely chopped
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 stick (4 tablespoons) unsalted butter, melted and cooled

FILLING

• 1 1/2 cups solid-pack pumpkin
• 3 large eggs
• 1/2 cup light brown sugar
• 2 tablespoons heavy cream
• 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 freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 (8-ounce) packages cream cheese, softened

TOPPING

• 2 cups (18 ounces) sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon (optional)
• Pecan halves for garnish (optional)

Make the crust: Invert bottom of a 9-to 91/2-inch springform pan (to make it easier to slide cake off bottom), then lock on side and butter pan.

Stir together crumbs, pecans, sugars and butter in a bowl until combined. Press crumb mixture into bottom and 1/2 inch up sides of pan. Chill crust for 1 hour.

Make the filling: Put a rack in middle of oven and preheat oven to 350 degrees. Whisk together pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined.

Stir sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until smooth, about 3 minutes. Add pumpkin mixture and beat until smooth. Pour filling into crust and smooth top. Put on a baking sheet with sides and bake until center is just set, 50 to 60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)

Make the topping: Whisk together sour cream, sugar and liqueur (if using) in a bowl. Spread on top of cheesecake and bake for 5 minutes. Run a knife around edge of cake to loosen it, then cool completely in pan on rack, about 3 hours.

Refrigerate cheesecake, covered, for at least 4 hours and up to 12 hours. Bring cheesecake to room temperature before serving.

(From “ Gourmet Cookbook ,” edited by Ruth Reichl, Conde Nast Publications.)

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