Stephanie's Pumpkin Cheesecake

• 3/4 cup graham cracker crumbs
• 1/2 cup pecans chopped
• 1/4 cup brown sugar
• 1/4 cup sugar granulated
• 1 1/2 cups pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg grated
• 1/2 teaspoon ginger ground
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 3 packages cream cheese
• 1/2 cup sugar granulated
• 2 tablespoons heavy whipping cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

1. In a bowl, combine cracker crumbs, pecans and sugars; stir in the butter and press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 inch springform pan.
2. Chill crust 1 hour.
3. In a bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, and brown sugar.
4. In a large bowl, with an electric mixer, cream together the cream cheese and the granulated sugar.
5. Beat in the cream, cornstarch, vanilla and bourbon, and pumpkin mixture.
6. Beat until smooth.
7. Pour the filling into the crust and bake in the middle of a preheated 350F (180C) F oven for 50 to 55 minutes, or until the center is just set.
8. Let cool in the pan on a rack for 5 minutes.

graham cracker crumbs, pecans, brown sugar, sugar, pumpkin, eggs, cinnamon, nutmeg, ginger ground, salt, brown sugar, cream cheese, sugar, heavy whipping cream, cornstarch, vanilla

Taken from recipeland.com/recipe/v/stephanies-pumpkin-cheesecake-46840 (may not work)