Maple Pecan Pumpkin Cheesecake

The part of me that disparages anything pre-made or from a mix (other than things like ice cream topping and such) cries a little bit admitting that this cheesecake is in a pre-made crust.  And no, it doesn't taste the same as one I would have made myself.  But it did have the major selling point of being 6-8 servings, rather than the 12+ servings that I would have had if I had made this in my springform pan.  If you want the 12+ servings of a springform pan, just 1 1/2 this recipe, combine it with your favorite homemade graham cracker crust recipe, and increase the baking time to 40 minutes before you put the topping on.

With that out of the way, I will say that this cheesecake is fantastic.  I made it and even I was impressed with how good it is.  It has a creamy filling that has a good pumpkin flavor and a crunchy topping that balances it nicely and gives an extra hit of flavor.  I will definitely consider making it for Thanksgiving this year.

Serves 6-8

Packaged 9-inch graham cracker crust, without cracks or holes
2 8-oz packages cream cheese
1/2 cup sour cream
1/2 cup packed brown sugar
1 teaspoon vanilla
1 tablespoon bourbon
2 eggs
2/3 cup pumpkin puree ( homemade or canned)
1 teaspoon cinnamon
1/4 teaspoon ground ginger
Dash ground cloves
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1 tablespoon butter
1/2 cup brown sugar
Dash cinnamon
1/3 cup pecan pieces, toasted
Whipped cream or Cool Whip, for serving

1.  In mixing bowl of a electric mixer, beat cream cheese for about 10 seconds until it is creamy.  Add sour cream and beat well.  Add brown sugar, vanilla, and bourbon.  Beat well, scraping sides of bowl as needed to incorporate everything.  Add eggs and beat until eggs are full incorporated.  Stir pumpkin, cinnamon, ginger, and cloves into cream cheese mixture.  Stir this only until incorporated and do not whip.
2. Pour cheesecake mixture into prepared crust.  Set filled crust on baking sheet so you can lift it in and out of the oven easier.  Bake cheesecake in 350 degree oven for 30 minutes.  Note that, at this point, the cheesecake will not be completely done.
3. While cheesecake is baking, prepare topping.  In the bottom of a small bowl, melt butter in microwave.  Stir in brown sugar and cinnamon until mixture is crumbly.  Stir in pecans.  Set aside until cheesecake has baked 30 minutes.
4. After cheesecake has baked 30 minutes, sprinkle pecan topping evenly over top.  Return cheesecake to oven and bake for 10 more minutes or until cheesecake seems set.  Move cheesecake to cooling rack to cool completely.  Once it is room temperature, cover the cheesecake and place it in the refrigerator.  Chill for at least 2 hours or up to three days.  Cut into wedges and top with whipped cream or Cool Whip for serving.