Sweet On You—Pumpkin Cheesecake

Serves 12-14

For the crust

3 3/4 oz graham cracker crumbs
1/4 oz finely chopped pecans
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled

For the filling
1 1/2 cups solid pack pumpkin
4 large eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
28 ounces cream cheese, cut into bits and softened
1/2 cup granulated sugar
2 tablespoons flour
1 teaspoon vanilla

For the topping
2 cups sour cream
2 tablespoons granulated sugar

Preheat the oven to 350ºF.

Make the crust:

In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Bake for 10-12 minutes. Remove and cool.

Make the filling:

Whisk together the pumpkin, eggs, brown sugar and vanilla until combined.

In a standing mixer on low, stir together granulated sugar, flour, cinnamon, nutmeg, ginger and salt. Add the cream cheese and beat on medium high until creamy and smooth, about 3 minutes. Add the pumpkin mixture and beat until incorporated and smooth. Pour cheesecake batter into the springform pan, and bake it until the center is set, about 50-60 minutes. Transfer the cheesecake to a rack and let it cool 5 minutes while making topping.

Make the topping:

In a bowl whisk together the sour cream and the sugar. Spread the sour cream mixture over the top of the cheesecake. Return the cheesecake to the oven it for 5 minutes more to set the topping. Cool the cheesecake on a rack. Cover it with plastic wrap or foil and chill it overnight in a refrigerator.

The next day, run a very hot towel, or use a hand held blow torch to heat the outside of the springform pan. If necessary, run a small, offset spatula along the inside of the pan before releasing the sides of the cake pan. Slide a large, wide spatula between the crust and the bottom of the pan, and transfer the cake to a platter or gold/silver cardboard cake round.

This cake should be made 24 hours in advance and stored in a refrigerator. We recommend garnishing the top with candied pecans.