Bourbon Pumpkin Cheesecake

Ingredients for praline:

• 1/2 cup (packed) golden brown sugar
• 3 tablespoons unsalted butter
• 3/4 cup coarsely chopped pecans

Ingredients for crust:

• 2 cups gingersnap cookie crumbs (about 9 ounces)
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Ingredients for filling:

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 4 large eggs
• 1 15-ounce can solid pack pumpkin
• 3 tablespoons bourbon
• 2 teaspoons vanilla extract
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Directions for praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

Directions for crust:
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Directions for filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

This is a recipe that my younger sister Becky and I have been making for the past few Thanksgivings. In my family it was a joke that my mom would always go a little (or more) insane during Thanksgiving, since the whole family usually got together at our house. We got more involved in the cooking and prep in order to make the holiday a more enjoyable for everybody. Once we discovered this recipe, we decided that we HAD to make it. After all, who doesn't love pumpkin around Thanksgiving? And who doesn't love cheesecake? A little bit of bourbon adds great flavor and a sophisticated touch. Though the recipe is a bit involved and time-consuming, my sister and I entertain ourselves while baking it and know that the end result is worth it: after a long Thanksgiving day with the family, this ensures that everyone ends the meal in a good mood!

Submitted by Sarah