Pumpkin Cheesecake

Method/Steps

1. In a 350°F oven, bake pecans in a pan, shaking often, until lightly toasted, about 10 minutes. When they’ve cooled down, grind them in a food processor.

2. Brush springform pan with melted butter. Sprinkle 1-1/2 cups ground toasted pecans over the bottom of the pan. In a bowl, beat cream cheese with 2/3 cup sugar, 2 Tbsp brandy and 2 Tbsp mape syrup. Add eggs, pumpkin, cream, cinnamon, ground ginger and nutmeg; stir to mix, then beat until well blended. Fill pan with cheesecake mixture.

3. Bake in a 325°F oven until centre is no longer jiggly when pan is gently shaken, about 45 minutes. Let cool.

4. Meanwhile, in a small bowl, mix remaining 1/2 cup chopped pecans and crystallized ginger.

5. In another bowl, mix sour cream with remaining 2 Tbsp sugar, 1 Tbsp brandy and 1 Tbsp maple syrup. Spoon mixture onto cheesecake and spread evenly. Sprinkle pecan-ginger mixture equally over sour cream topping.

6. Return cheesecake to oven and bake to firm up the sour cream topping slightly, about 10 minutes. Transfer to a rack and let cool at least 30 minutes.