Pumpkin Cheesecake With Bourbon Spiked Cream - cooking recipe

Ingredients

1 1/2 cups vanilla wafers, crushed
1 cup ground pecan pieces
1/2 cup butter, melted
2 lbs cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
1 pinch salt
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
1 dash Bourbon

Preparation

Preheat oven to 350 degrees.
Combine the crumbs, pecans and butter together.
Mix well and press into a 12 inch spring form pan.
In a food processor mix cream cheese until smooth.
Add brown sugar and blend.
Add the eggs, ONE AT A TIME, and thoroughly incorporate.
Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
Add pumpkin and continue mixing until smooth.
Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
While cake is baking,combine whipped cream and bourbon together.
Allow cake to cool COMPLETELY before removing spring form.
Cut and garnish with spiked cream.