Stephanie's Pumpkin Cheesecake

Ingredients

80 gr graham cracker crumbs
65 gr pecans
170 gr firmly packed brown sugar
150 gr granulated sugar
120 gr packed pumpkin
3 eggs
4 gr cinnamon
1 gr nutmeg
1 gr ginger
1 gr salt
230 ml cream cheese
30 ml cream
8 gr cornstarch
4 gr vanilla
30 gr bourbon
475 ml sour cream
26 gr granulated sugar

Instructions

FOR THE CRUST: In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1 cm up the sides of a buttered 23 cm springform pan. Chill crust 1 hour. FOR THE FILLING: In a bowl, whisk together the pumpkin,eggs, cinnamon, nutmeg, ginger, salt, and brown sugar. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture. Beat until smooth. Pour the filling into the crust and bake in the middle of a preheated 180ÂșC oven for 50-55 minutes, or until the center is just set. Let cool in the pan on a rack for 5 minutes. FOR THE TOPPING: In a bowl, whisk together the sour cream, sugar and bourbon. Spread the 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 sides of the pan and garnish top of the cheesecake with pecans.