Name: Pumpkin Cheesecake With Bourbon–Sour Cream Topping
Yield: 12–16 servings
Ingredients: ¾ cup graham cracker crumbs; ½ cup finely chopped pecans; ¼ cup firmly packed light brown sugar; ¼ cup granulated sugar; 4 tablespoons unsalted butter, melted and cooled; 1½ cups solid pack pumpkin; 3 large eggs; 1½ teaspoons cinnamon; ½ teaspoon freshly grated nutmeg; ½ teaspoon ground ginger; ½ teaspoon salt; ½ cup firmly packed light brown sugar; 3 (8-ounce) packages cream cheese, cut into bits and softened; ½ cup granulated sugar; 2 tablespoons heavy cream; 1 tablespoon cornstarch; 1 teaspoon vanilla; 1 tablespoon bourbon liqueur or bourbon if desired; 2 cups sour cream; 2 tablespoons granulated sugar; 1 tablespoon bourbon liqueur or bourbon, or to taste; 16 pecan halves for garnish

Pumpkin Cheesecake with Bourbon Sour Cream Topping on a platter with a slice cut out and drinks on the side

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.