Pumpkin Pecan Cheesecake with Brown Sugar Bourbon Whipped Cream

Once the fall begins, I feel like I am one of many who becomes obsessed with everything pumpkin. This year, I wanted to perfect the best pumpkin cheesecake to enter in contests next year. I combined some of my favorite parts of other people's recipes to create this delectable treat!

Total Time: 5 hours, 40 minutes
Prep Time: 25 minutes
Inactive Time: 4 hours, 15 minutes
Cook Time: 1 hour

Yield: 1 cheesecake

Ingredients: 

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/2 cup pecan chips
• 3 Tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted butter

Filling:

• 3 (8-oz.) packages cream cheese, softened
• 1 (15-oz.) can pureed pumpkin
• 3 eggs plus 1 yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh nutmeg
• 1/8 teaspoon ground cloves
• 2 Tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 Tablespoon bourbon (optional)

Whipped Cream:

• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup packed light brown sugar
• 1/8 teaspoon salt
• 2 teaspoons bourbon

Directions:

1. Preheat oven to 350 degrees F.
2. For crust--In medium bowl, combine graham cracker crumbs, pecans, brown sugar, and cinnamon. Add melted butter. Combine until crumbs are moistened; press down flat in bottom of a 9-inch springform pan. Set aside.
3. For filling--Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and spices, and combine. Add flour, vanilla, and bourbon. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. When finished, a toothpick that is inserted into the center of the cake should come out clean.
4. Remove from the oven and let sit 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. 
5. For whipped cream--In bowl of standing mixer fitted with whisk attachment, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours and up to 24 hours. Stir once or twice during refrigeration to ensure the sugar dissolves.
6. When ready to serve cheesecake, add bourbon and beat with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds. Increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer.
7. To serve, sprinkle cheesecake with additional toasted pecan chips. Use a pastry bag fitted with a medium star tip to add whipped cream. Enjoy!!

Source:  A Slice-of-Heaven Adaptation!