I love pumpkin pie, and my extended family loves cheesecake. So, a few years ago at Thanksgiving, I tried a Smitten Kitchen recipe for a pumpkin cheesecake, and it was a resounding success. I expect this will be on the holiday menu for many years to come!

For the Crust

• 3/4 cup (115 grams) graham cracker (from five graham cracker sheets) or gingersnap crumbs
• 1/2 cup (50 grams) pecans, finely chopped
• 1/4 cup (45 grams) packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 4 tablespoons (55 grams) unsalted butter, melted and cooled
• Two pinches of salt

For the Filling

• 1 15-ounce can solid-pack pumpkin (about 1 1/2 cups)
• 3 large eggs
• 1/2 cup (95 grams) packed light brown sugar
• 1 teaspoon (5 ml) vanilla
• 1 tablespoon (15 ml) bourbon liqueur or bourbon (optional)
• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon fine sea or table salt
• 3 (8-ounce) packages cream cheese, at room temperature

For the Topping

• 2 cups (454 grams) sour cream
• 2 tablespoons (30 grams) granulated sugar
• 1 tablespoon (15 ml) bourbon (optional)
• Pecan halves (for decoration)

Make crust:

1.  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.
2. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well.
3. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan.
4. Chill crust, 1 hour.

Make filling and bake cheesecake:

1. Put oven rack in middle position and heat oven to 350°F.
2. Whisk together pumpkin, eggs, brown sugar, vanilla, and liqueur (if using) in a bowl until combined.
3. In a large bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.
4. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
5. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks).
6. Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping:

1. Whisk together sour cream, sugar, and bourbon (if using) in a bowl.
2. Spread on top of cheesecake and bake 5 additional minutes.
3. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours.
4. Remove side of pan and bring back to room temperature before serving.

Do ahead: Baked cheesecake can be chilled, covered, up to 1 week.