Susan Branch's Pumpkin Cheesecake

Susan Branch, yes, "the" Susan Branch, and I correspond via email. She gave me this
favorite recipe of hers to share with you for Christmas. If you're not familiar with
her products, she is an amazing artist who sells wonderful, whimsical items and books.
She hand illustrates everything herself. Check out her website here., Her store is bursting
to the seams with must-have items... ~ Jan

Crust:

3 cups broken gingersnaps
1 cup chopped pecans
1/4 cup sugar
2/3 cup melted butter

Preheat oven to 350. In a food processor, finely grind cookies nuts and sugar. Add butter, process until well combined. Press mixture on bottom and up the sides of a 10" springform pan. Bake 10 minutes.

Filling:

4-8 ounce packages cream cheese, at room temperature
1-2/3 cup sugar
1 tsp. vanilla
1 15 oz. can pumpkin
2 Tablespoons whipping cream
2 Tablespoons rum
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. mace
1/2 tsp. ginger
1/2 tsp. cloves
4 large eggs

Bourbon Praline

Place a 9x12" pan filled with water on lowest shelf in oven. With electric mixer beat together first 11 ingredients until smooth. Add eggs, one at a time, beating 'til just combined. Pour into crust, bake 1 hour and 15 minutes 'til puffy and light brown. Sprinkle ith a little cinnamon, cool, then chill overnight. If desired, serve drizzled with a little Bourbon Praline

Bourbon Praline

1/2 c. pecans, toasted & chopped
2 Tbsp. molasses
2 Tbsp. butter
2 Tbsp. dark corn syrup
1/4 c. sugar
1/3 c. heavy cream
1/4 c. + 1 Tbsp. brown sugar
2 tsp. bourbon

Toast pecans in a dry skillet over med. heat, shaking & stirring often. Chop & set aside. Put next 5 ingredients into a a small saucepan over low heat; stir until sugar is dissolved (about 5 min.); do not boil. Stir other ingredients., including pecans. Serve hot or cold.