¾cupgluten free gingersnaps or Graham crackers(*see note)
½cuppecans
¼cuplight brown sugar
¼cupbutter
For the Pumpkin Layer:
1 ½cupspumpkin(*see note)
3eggslarge
½cuplight brown sugar(*see note)
2tablespoonsheavy cream(*see note)
1teaspoonvanilla
1tablespoonbourbon
⅓cupsugar
1tablespooncornstarch(*see note)
1 ½teaspoonscinnamon
½teaspoonnutmeg
½teaspoonground ginger
¼teaspoonsalt
24ouncescream cheese(*see note)
For the Sour Cream Layer:
2cupssour cream
2tablespoonssugar
1tablespoonbourbon
Instructions
For the 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.
In a food processor, grind the gluten free gingersnaps or graham crackers.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and ½ inch up side of the pan, then chill crust, 1 hour.
Put oven rack in middle position and Preheat oven to 350° F
For the Cheesecake:
Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. (You can also mix in a Vitamix.)
Stir together granulated 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, 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.)
For the Sour Cream Layer:
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 the rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of the pan and bring to room temperature before serving.
Garnish with pecans around the edge of the cheesecake.
Notes
You can use gluten free gingersnaps, or graham crackers to make this crust. We tend to use a combination of both so the crust is a little less sweet. Other options are gluten free oreo style cookies, or combine ½ cookies and ½ almond meal if you would like to add a little protein.
I prefer to use canned pumpkin. If you would like to roast your own pumpkin, I include directions in the post.
The recipe calls for light brown sugar but you can also use dark brown sugar. I don't recommend substituting coconut sugar because it has a different melting point.
If you are unable to eat corn, you can substitute arrowroot starch for the corn starch.
I recommend using full-fat cream cheese and sour cream to keep the delicious level of creaminess.