|1 cup(s)||graham-cracker crumbs|
|3 tablespoon(s)||margarine or butter, melted|
|2 package(s)||(8 ounces each) cream cheese, softened|
|1 1/4 cup(s)||sugar|
|1 can(s)||(15 ounces) pure pumpkin, (not pumpkin-pie mix)|
|3/4 cup(s)||sour cream|
|2 tablespoon(s)||bourbon, or 2 teaspoons vanilla extract|
|1 teaspoon(s)||ground cinnamon|
|1/2 teaspoon(s)||ground allspice|
|1 cup(s)||sour cream|
|1 teaspoon(s)||vanilla extract|
- Preheat oven to 350 degrees F. In 9" by 3" springform pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.
- In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
- Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of springform pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.
- Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.
- Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.