Pumpkin Cheesecake with Bourbon Sour Cream Topping


  • 3/4 c graham cracker crumbs
  • 1/2 c finely chopped pecans
  • 1/4 c firmly packed light brown sugar
  • 1/2 stick butter, melted and cooled


  • 1 1/2 c solid pack pumpkin
  • 3 large eggs
  • 1 1/2 t cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t salt
  • 1/2 c firmly packed light brown sugar
  • 24 oz cream cheese (3x 8oz pkgs), cut and softened
  • 1/2 c granulated sugar
  • 2 T heavy cream
  • 1 T cornstarch
  • 1 t vanilla
  • 1 T bourbon


  • 2 c sour cream
  • 2 T granulated sugar
  • 1 T bourbon


  • 16 pecan halves

Crust: Combine cracker crumbs, pecans, sugar. Stir in butter. Press mixture in bottom of 9" springform pan, 1/2" up the side. Chill for one hour.

Filling: Whisk together pumpkin, eggs, cinnamon, nutmeg, ginger, salt, brown sugar. In large bowl of electric mixer, cream together cream cheese, granulated sugar. Beat in cream, cornstarch, vanilla, bourbon, and pumpkin mixture. Beat until smooth.

Pour filling into crust. Bake in 350 F oven for 50-55 minutes, until center is just set. Let cool in pan on rack for 5 minutes.

Topping: Whisk together sour cream, sugar, and bourbon. Spread topping over top of cheesecake and bake for 5 minutes more. Let cheesecake cool in pan on rack. Chill covered, overnight. Remove side of pan and garnish top with pecans.