Pumpkin Maple Cheesecake

Ingredients

FOR THE CRUST:
* 2 cups (225g) graham cracker crumbs
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 1/3 cup (75g) butter, melted
* 1/4 cup (50g) sugar

FOR THE FILLING:
* 4 eight-ounce blocks cream cheese, softened
* 1 1/4 cups (250g) sugar
* 4 large (200g) Pete and Gerry’s Organic Eggs
* 1 cup (225g) canned pumpkin purée
* 1/4 cup (57g) heavy or whipping cream
* 3 tablespoons maple syrup
* 3 tablespoons bourbon
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

FOR THE TOPPING:
* 2 cups (454g) sour cream
* 1/4 cup (50g) sugar
* 1 tablespoon maple syrup
* 1 tablespoon bourbon

Nutritional Information
Serv. Size: 1 piece, Servings: 16
Amount Per Serving: Calories 490, Fat Cal. 290, Total Fat 33g (51% DV), Sat. Fat 18g (90% DV), Trans Fat 1g, Cholest. 135mg (45% DV), Sodium 280mg (12% DV),  Total Carb. 42g (14% DV), Fiber <1g (3% DV), Sugars 32g, Protein 7g, Vitamin A (60% DV), Vitamin C (0% DV), Calcium (10% DV), Iron (4% DV), Vitamin D (4% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet. Directions

TO MAKE THE CRUST:

STEP 1:
Preheat oven to 375F.
STEP 2:
Combine all crust ingredients in a medium bowl until the mixture has the consistency of wet sand. Press mixture into the bottom and up the sides of a lightly greased 10-inch springform pan.
STEP 3:
Bake for about 10 minutes, until just starting to set and browning slightly on the edges. Remove from oven and set aside while preparing filling. Reset oven to 325F.
TO MAKE THE FILLING:
STEP 1:
In a large bowl, beat cream cheese and sugar with a hand or stand mixer on medium-high speed until smooth and fluffy.
STEP 2:
Add eggs, one at a time, beating thoroughly after each addition and scraping the bowl well.
STEP 3:
Add all remaining filling ingredients and mix until smooth. Pour filling into crust and shake the pan gently to level.
STEP 4:
Bake at 325F for 45 minutes, leaving the oven door closed throughout the bake. After 45 minutes, turn the oven off, but do not remove the cheesecake. Keeping the oven door closed, allow the cheesecake to remain in the oven for an additional hour with the oven off. After that time, remove cheesecake from the oven, set aside, and reset oven to 375F.

TO MAKE THE TOPPING:

STEP 1:
While oven is preheating again, prepare the topping. In a medium bowl, mix all topping ingredients until well combined. Spread evenly over the top of the cheesecake and bake for 12 minutes.
STEP 2:
Remove cheesecake from the oven and allow to cool at room temperature. Once at room temperature, chill for at least 3 hours before removing the pan. Serve chilled.

Original Recipe Credit: Sandra Laflamme