Hands-on: 45 min � Total: 10V2 hours (includes chilling time) � Serves: 14
FOR CRUST 1/2 cup granulated sugar 1. Crust Mix crumbs, pecans, sugars
1/4 cup graham cracker 2 Tbsp light corn syrup and butter. Press into bottom of a 9-inch
crumbs 1 Tbsp cornstarch springform pan. Refrigerate for 1 hour.
'/z cup pecans, finely 1-1/2 tsp cinnamon 2. Preheat oven to 350�F.
chopped 1/2 tsp nutmeg 3. Filling Whisk pumpkin, eggs, brown
1/4 cup light-brown sugar 1/2 tsp ground ginger sugar, cream, vanilla, and liqueur in a
1/4 cup granulated sugar 1/2 tsp salt medium bowl. Combine granulated
1/2 stick unsalted butter, 3 (8-oz) packages sugar, corn syrup, cornstarch, cinnamon,
melted and cooled cream cheese, at nutmeg, ginger, and salt in a large bowl;
room temperature add cream cheese. Beat on high for 3
FOR FILLING minutes. Reduce speed; beat in pumpkin
1-1/2 cups canned FOR TOPPING mixture. Pour filling into crust. Place
solid pack pumpkin 2 cups sour cream springform pan in a shallow baking pan.
3 eggs 2 Tbsp sugar Bake 50 minutes, or until center is set.
1/2 cup light-brown sugar 1 Tbsp bourbon liqueur 4. Topping Whisk sour cream, sugar, and
1 Tbsp heavy cream or bourbon (optional) liqueur. Spread on cake; bake 5 minutes.
1 tsp vanilla extract Pecan halves, for Cool cake in pan for 3 hours. Chill for 4 hours.
1 Tbsp bourbon liqueur garnish Remove from pan; bring to room
or bourbon (optional) temperature. Garnish with pecans.