Pumpkin Cheesecake

Prepare crust. Butter a 9-inch springform pan. Combine crumbs, pecans, sugar in a bowl. Stir in melted butter. Press mixture over bottom and 1/2 inch up side of pan. Chill, covered, in the refrigerator for about 1 hour.

Preheat oven to 350°. Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar in bowl. Cut cream cheese into chunks and cream together with the sugar in bowl of electric mixer. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture until smooth. Pour into crust. Bake on the middle rack of oven for 50-55 minutes or until the center is set. Let cook in the pan on a wire rack for 10 minutes.

For topping, whisk the sour cream, sugar and bourbon in a bowl. Spread over cheesecake. Bake for 5 minutes. Let cool in pan on wire rack. Cover and chill overnight before serving. Remove sides and decorate with pecan halves.
Janet's Note:
My mom would make this cheesecake all through the Holidays and we called it our special cheesecake because after dinner we would sit around the fireplace in the family room and tell special stories while eating this delicious cheesecake. There have been many variations over the years but I hope you like this one.

More Pumpkin Dessert Recipes
Fresh Pumpkin Pie
Pumpkin Cheesecake
Pumpkin Coconut Bread
Pumpkin Squares
Pumpkin Muffins
Pumpkin Custard
Frosted Pumpkin Bars
Pumpkin Cake Recipe
Pumpkin Cheesecake Pie II
Pumpkin Spice Bread
Pumpkin Bread with Pecans
Pumpkin Pie I
Pumpkin Pie Recipe II
Polka Dot Pumpkin Pie
Pumpkin Cheesecake Pie
Pumpkin Pie with Pecans
Impossible Pumpkin Pie
Pumpkin Pie Spice Mix

Pumpkin Recipes
Pumpkin Pies
Cakes, Pies, Desserts
Holiday Recipes

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