In addition to my apple pie, I wanted to bring something new to the thanksgiving table this year. Brian’s mom hosted 23 people for dinner and I wanted to bring something a little unusual, a decadent crowd-pleaser that would be rich and memorable. Cheesecake was the answer, and pumpkin at that, to be seasonal. Done and done. In my wildest dreams I never would have guessed that my first cheesecake would come out so perfectly baked, creamy yet light, and astoundingly delicious (if I do say so myself).

The cheesecake being difficult thing is a myth. The crust is born in the food processor. I am sad to say that the biggest ingredient in the crust is a big no no – a store bought cookie, so full of preservatives that it had probably been sitting on the shelf of my local Rite Aid for ten years before I came along and bought it along with my shampoo and moisturizer. Next time I’ll make my own and I’ll probably use ginger snapish cookies instead. Not that my crust wasn’t great. It WAS.

After all, what could be bad if it involves butter, nuts, sugar, brown sugar, and a classic processed cookie-food?

Be sure to use a springform pan for this recipe and to refrigerate the crust for an hour before adding the filling.

A few weeks ago I bought a sugar pumpkin at the greenmarket and practiced cooking it into mush and straining out all the liquid with a cheesecloth with the intention of doing the same for my thanksgiving dessert. Unfortunately, I just started a new job and didn’t have the time. I did opt for the organic pumpkin in a can, if that is any consolation.

Cooking with booze (both in a glass and in your food) is always fun, and this cheesecake was no exception. This photo is slightly misleading because I did not end up using my homemade vanilla extract in this recipe – it turned out that it is still not ready.

I began whisking in the stand mixer, which turned out to be a little silly. I recommend whisking the pumpkin etc. in a separate bowl and using the stand mixer for the cream cheese mixture instead.

I was concerned that the recipe was calling for an overpowering amount of spice, but the prescribed amounts turned out to be spot-on for a subtle, hint of pumpkin pie flavor. If subtlety is not your thing, add more.

Whip the spices into the cream cheese. I recommend that you use a stand mixer or electric hand mixer if you have one, but a crank hand mixer will do the job – eventually. The more room temperature your cream cheese is, the better.

Once the cream cheese is smooth, add the pumpkin mixture.

Be sure to bake this on top of a cookie sheet in the oven – springform pans are not water-tight!

I got the above result after about 50 minutes of baking. The center felt “springy” at 40 minutes, but I was parinoid and baked it ten additional minutes from that point, just to be sure. I’m glad that I did.

The topping is very easy, it’s just sour cream, a little sugar, and a little burbon. Brian said not enough bourbon, but at this point in the game, I was not going to experiment. It goes back in the oven for an additional 5 minutes after the topping.

I was really happy with the results. It was my first cheesecake, and I knocked it out of the park. It was a perfect finish to an amazing meal (thanks Merri!). Creamy and smooth, surprisingly light, with a hint of pumpkin pie.

Bourbon Pumpkin Cheesecake
Adapted from Gourmet November 2003

For crust

3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)

1/2 cup pecans (1 3/4 ounces), finely chopped

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/2 stick (1/4 cup) unsalted butter, melted and cooled

For filling

1 1/2 cups canned solid-pack pumpkin

3 large eggs

1/2 cup packed light brown sugar

2 tablespoons heavy cream

1 teaspoon vanilla

1 tablespoon bourbon liqueur or bourbon (optional)

1/2 cup granulated sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

3 (8-ounce) packages cream cheese, at room temperature

For topping

2 cups sour cream (20 ounces)

2 tablespoons granulated sugar

1 tablespoon bourbon liqueur or bourbon (optional)

Garnish: pecan halves

Make crust:
Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan.

Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake:
Put oven rack in middle position and Preheat oven to 350°F.

Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined.

Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:
Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Cooks’ note:

Baked cheesecake can be chilled, covered, up to 2 days.