Pumpkin Bourbon Cheesecake

From The Cookworks at Food Network. The preparation time include the 3 hours in the fridge.

• Ready In: 4 hrs
• Yields: 1 cake

Ingredients

• Crust

• 1  cup  finely chopped pecans
• 1⁄2 cup all-purpose flour
• 1⁄2 cup brown sugar
• 1⁄4 cup graham cracker crumbs
• 2  tablespoons unsalted butter, softened
• 1  egg yolk

• Filling

• 1 1⁄2 cups pumpkin puree
• 1⁄2 cup brown sugar
• 2  eggs, beaten
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon kosher salt
• 1 1⁄2 lbs  deli-style cream cheese
• 1⁄2 cup maple syrup
• 2  tablespoons Bourbon
• 1⁄8 cup sour cream

• Topping

• 1  cup sour cream
• 1  teaspoon Bourbon
• 1  teaspoon sugar

Directions

1. Crust: Preheat the oven to 350 degrees F (180 degrees C).
2. Butter the springform pan and line the bottom and sides with parchment paper.
3. Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
4. Turn the oven down to 300 degrees F (150 degrees C).
5. Filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
6. Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture. Pour over the pre-baked crust. Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Set aside to cool.
7. Increase oven temperature to 350 degrees F (180 degrees C).
8. Topping: Combine the sour cream, bourbon, and sugar together in a small bowl.
9. Spread over the cooled cheesecake. Bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.