PUMPKIN CHEESECAKE

CRUST:

3/4 C graham cracker crumbs

1/2 C finely chopped pecans

1/4 C packed light brown sugar

1/4 C sugar

1/2 stick unsalted butter, melted and cooled

FILLING:

1 1/2 C canned solid-pack pumpkin

3 large eggs

1/2 C packed light brown sugar

2 T heavy cream

1 t vanilla

1/2 C sugar

1 T cornstarch

1 1/2 t cinnamon

1/2 t nutmeg

1/2 t ginger

1/2 t salt

3 8 oz packages cream cheese, at room temperature

TOPPING:

2 C sour cream

2 T sugar

FOR CRUST:

Invert bottom of a 9" springform pan (to create a 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 well combined.  Press crumb mixture evenly onto bottom and 1/2" up side of pan, then chill crust for 1 hour.  

FOR FILLING:

Put oven rack in middle position and pre-heat to 350 degrees.  Whisk together pumpkin, eggs, brown sugar, cream and vanilla in a bowl until well combined.  Stir together sugar, cornstarch, cinnamon, nutmeg, ginger and salt in a 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 and add pumpkin mixture; beat until smooth.  Pour filling into crust, smoothing top, them put pan in a shallow baking pan.  Bake until center is just set, 50-60 minutes.  Transfer to a rack and cool 5 minutes.  (leave oven on)

TOPPING:

Whisk together sour cream and sugar in a bowl, then spread on top of cheesecake and bake 5 minutes.  Cool 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.