Pumpkin Cheesecake with Pecan Praline Sauce

Ingredients

• 1 1/2 cups Graham cracker crumbs
• 4 tablespoons melted butter
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• Three 8-ounce packages cream cheese, at room temperature
• 1 1/4 cups sugar
• Grated zest one lemon, preferably unsprayed
• 4 large eggs, at room temperature
• One 15-ounce canned pumpkin puree
• 1/2 cup sour cream or whole-milk plain yogurt
• 1 tablespoon cornstarch, or 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3/4 teaspoon dried ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt
• 3/4 cup packed light or dark brown sugar
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter
• 1/4 cup maple syrup
• 1/2 teaspoon kosher or sea salt
• 1/4 cup bourbon
• 1 1/2 cups pecans, toasted and coarsely chopped
• 1/2 teaspoon vanilla extract

Directions

1. Combine the Graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl, stirring until the mixture is evenly damp. Butter a 9-inch (23cm) springform pan, then pat the crumb mixture into an even layer over the base. Chill the pan until you are ready to bake.
2. Heat the oven to 350ºF (180ºC). Bake the crust for 10 to 12 minutes, until the middle no longer feels loose. Set it on a wire rack to cool, then lower the oven temperature to 325ºF (165ºC).
3. For the filling, beat the cream cheese with the sugar and lemon zest in a stand mixer bowl with the paddle attachment, or in a large bowl by hand, until the mixture is smooth. Mix in the eggs one at a time, pausing between additions to clean the sides of the bowl with a spatula. Blend in the pumpkin puree, sour cream, cornstarch or flour, vanilla extract, spices, and salt.
4. Wrap foil around the underside and outer wall of the springform pan, bringing it up to the top edge on the outside. If you need to piece together a few sheets, triple-wrap the pan so water stays out and the filling stays in. Extra-wide foil is even handier here because a single sheet can do the job. Pour the filling into the prepared pan and even out the surface. Set the cheesecake inside a larger pan, such as a roasting pan, and pour very warm water into the larger pan until it comes halfway up the outside of the springform.
5. Bake until the middle is only lightly firm when touched, about 1 hour to 1 hour and 15 minutes. Take the cake out of the oven but leave it in the water bath for 30 minutes. Lift it from the water bath, cool it fully, and refrigerate for at least 4 hours before serving.
6. For the pecan praline sauce, put the brown sugar, cream, butter, maple syrup, and salt into a medium saucepan and warm over medium-high heat, stirring often, until the mixture boils. Allow it to bubble for 1 minute without stirring. Take the pan off the heat, then stir in the bourbon, pecans, and vanilla.