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1
To make the crust: stir together crumbs, pecans, both sugars and melted butter until well combined.
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2
Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.
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3
Bake in a 350u00b0F oven for 8 minutes; remove and cool completely.
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4
Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.
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5
For filling: Set oven to 350u00b0F and set oven rack to middle position.
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6
In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.
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7
In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.
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8
Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).
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9
Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.
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10
Pour filling into crust (smoothing the top).
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11
Place the springform pan on top of a shallow baking pan (just in case the springform leaks).
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12
Bake in center oven until center is just set (about 50-60 minutes).
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13
Transfer to a rack and cool for about 3 hours.
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14
Chill in refrigerator for a minimum of 6 hours or overnight (even better!).
